Ingredients
6 chicken breast fillets.
2 small pots non-fat yoghurt.
2 tbsp tandoori masala spice mix.
3 garlic cloves, crushed.
2cm piece ginger, crushed.
2 green chillies, crushed.
Lemon juice.
Salt and black pepper
2 small pots non-fat yoghurt.
2 tbsp tandoori masala spice mix.
3 garlic cloves, crushed.
2cm piece ginger, crushed.
2 green chillies, crushed.
Lemon juice.
Salt and black pepper
Directions
Mix all the ingredients together, except the meat.
Make sure the garlic, ginger, chillies and spices are completely crushed to make a smooth blend.
Score the chicken so that the yoghurt-spice mixture gets inside the meat and marinate overnight in the fridge.
The next day cook in a moderate oven - 200c/400F/ Gas 6 - for 20 minutes then brown under the grill before serving.
Make sure the garlic, ginger, chillies and spices are completely crushed to make a smooth blend.
Score the chicken so that the yoghurt-spice mixture gets inside the meat and marinate overnight in the fridge.
The next day cook in a moderate oven - 200c/400F/ Gas 6 - for 20 minutes then brown under the grill before serving.
Courtesy of http://dukanmemoirs.blogspot.com/
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