Tandoori chicken is a very popular Indian dish and not at all difficult to make at home. Try them on the bbq too!
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1½ teaspoons ground cumin
1½ teaspoons ground coriander
1½ teaspoons ground turmeric
1½ teaspoons chilli powder
1 teaspoon ground cardamom
1 teaspoon freshly ground pepper
2/3 cup plain low-fat yoghurt
500g skinless, boneless chicken breasts, cut into 3 cm cubes
2 teaspoons vegetable oil
1 tablespoon chopped fresh mint
Directions Prep:10min › Cook:10min › Extra time:2hr › Ready in:2hr20min
Combine the cumin, coriander, turmeric, chilli powder, cardamom, pepper, half the yoghurt and a pinch of salt in a small bowl. Thread the chicken cubes onto 4 skewers (if using bamboo skewers, soak in water for 30 minutes beforehand, so that they won't burn), then brush the marinade over the chicken, rubbing in well. Leave to marinate for 2 hours.
Heat the oil in a medium nonstick frying pan over moderate heat. Cook the chicken skewers for 2 minutes each side or until cooked through. Serve with the remaining yoghurt mixed with the mint.