Tandoori Chicken Breast Fillets

Ingredients

• 4 chicken breast fillets
• 1 lemon
• Salt
• pepper (ground)
• 2 tsp freshly grated ginger
• 2 Garlic cloves
• 350 g yogurt
• 2 tbsp plant oil
• 2 tsp Paprika powder
• 1 tsp ground cumin
• nutmeg (½ tsp)
• coriander (½ tsp)
• 0.5 tsp Black pepper
• chili powder (¼ tsp)
• turmeric powder (¼ tsp)
• pinch of red food coloring

Instructions

1. 1.

   Score the chicken breast fillets on the surface about 0.5 cm deep and place them in a shallow dish. Sprinkle with pepper and salt, then drizzle with lemon juice. Let rest for about 30 minutes. Peel ginger and garlic; press the garlic through a press. Whisk yogurt with all spices to make the marinade and color it red if desired. Generously coat the chicken with the mixture and cover the dish with foil. Marinate in the refrigerator for 8 hours or overnight. Preheat oven to 180°C. Place foil on a baking sheet, arrange the chicken on top, bake for 15-20 minutes, brushing with marinade occasionally.

2. 2.

   Arrange tandoori chicken breasts on plates and serve with roasted onion rings if desired.