Tandoori-Style Chicken

Ingredients

• 1200 g chicken breast fillets (6 fillets)
• 1 lemon
• pepper (ground)
• Salt
• 1 sprig fresh coriander
• 1 piece ginger
• 2 cloves garlic
• 350 g yogurt
• 2 tbsp Vegetable oil
• chili powder
• 2 tsp Paprika powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp Black pepper
• 0.5 tsp turmeric (ground)','1 tsp ground nutmeg

Instructions

1. 1.

   Slice the chicken breasts lightly on the surface (about 0.3 cm deep) and place in a shallow dish. Sprinkle with pepper and salt, drizzle with lemon juice, and let marinate for about 30 minutes. Peel ginger and garlic. Grate ginger finely into a bowl, press garlic through a press, and mix with yogurt and all spices to make the marinade. Coat the chicken generously, cover the dish with foil, and refrigerate for at least 8 hours or overnight.

2. 2.

   Preheat oven to 180°C. Place the marinated chicken breasts in a non-stick, oven-safe pan or baking dish. Bake for about 35-40 minutes, basting occasionally with the remaining marinade.

3. 3.

   Wash fresh coriander and cut into thin strips; sprinkle over the chicken five minutes before serving.

4. 4.

   Halve the cooked chicken breasts and arrange on a plate with a side of pineapple, potatoes, sugar snap peas, and soybean sprouts. Serve the Tandoori-style chicken.