Tandoori Chicken is probably the most popular & recognizable dish
from Northern Indian cuisine. It gets its name from the way the chicken is
cooked, which is in a tandoor or clay oven. The marinade is a yogurt based
sauce with a blend of many aromatic spices lending to intense flavour.
Even if you don’t have a tandoor lying around the house, you can still
make tandoori chicken at home by using your oven or barbeque and
Jaswant’s Tandoori Masala. This spice blend is all natural and contains no
artificial ingredients or food colouring leaving it with a beautiful deep
400 g (2) Skinless Chicken Breasts
½ tsp Salt
1 clove Garlic
½ inch piece Ginger
2 tsp Jaswant’s Kitchen Tandoori Masala
¼ cup Low Fat Plain Yoghurt
1 tsp Canola Oil
1 tsp White Vinegar
Lemon wedges, fresh coriander and sliced red onions to garnish
Wash the chicken in cold running water and pat dry with paper towel.
Make deep diagonal cuts with a knife and rub the salt over the chicken
breasts, making sure to rub into the cuts as well. Cut lemon in half and
squeeze juice over the chicken pieces. Peel and grind garlic and ginger into
paste by using a mortar and pestle or food processor. Rub this paste on the
chicken and set chicken aside.
In a large bowl make the marinade by mixing Jaswant’s Kitchen Tandoori
Masala, yoghurt, vinegar and oil. Add the chicken pieces to the marinade
making sure they are coated all over. Cover and leave overnight in the
fridge to marry the flavors.
Preheat oven to 350◦ F. Grease the broiler pan before placing the marinated
chicken on it to avoid it from sticking. Bake in the middle of oven for 30 -
35 minutes. Do not overcook. Use a meat thermometer (meat is done when
it reaches 170◦ F) or cut the chicken to check if it is done. The meat should
Let the meat rest for 5 minutes while covered. Squeeze more lemon juice
over the chicken. Garnish and serve with chapatti or naan and raita.