Tandoori Chicken
An Indian-style oven dish perfect for entertaining guests. The chicken breast is first soaked in milk to remove any gaminess, then marinated for a full day in a spice blend of curry and paprika powder and baked at 200°C, giving you a tandoori chicken that is light yet wonderfully fragrant.
Ingredients
Ingredients
- Chicken breast3
- Milk1/2 cup
Seasoning
- Curry powder2 tbsp
- Paprika powder1 tbsp
- Minced garlic1 tbsp
- Olive oil1 tbsp
- Lemon juice1 tsp
- Vinegar1 tsp
- Milk100 ml
- SaltA pinch
- Black pepperA pinch
- Basil powderA pinch
Directions
- 1
Soak the chicken breast in milk to remove any gamey smell.
- 2
Since the chicken breast is thick, slice it horizontally to open it into thin fillets.
- 3
Prepare the seasoning ingredients as measured.
- 4
Coat the thinly sliced chicken breast evenly in the seasoning.
- 5
Place in an airtight container, cover the surface with plastic wrap to block air, and let it mature in the refrigerator for about a day.
- 6
Arrange the marinated chicken breast on a baking pan, spacing the pieces evenly.
- 7
Bake in an oven preheated to 200°C for about 25 minutes to finish.