April 29, 2014

This is a lovely recipe provided by my boyfriends mother. It takes a bit of time to prepare and the spices to soak in. But the soft chicken is totally worth it.  Thanks for teaching me!


  • 1 kg chicken breasts
  • salt+pepper
  • 1large lemon [juice]
  • 1large piece ginger
  • 4cloves garlic
  • 500g yoghurt
  • 2 tablespoons oil
  • 2 teaspoons paprika powder [sweet]
  • 1 tablespoon cumin
  • 1 tablespoon coriander powder
  • pinch nutmeg
  • 0.5 teaspoons black pepper
  • 0.5 teaspoons chili
  • 0.5 teaspoons turmeric
  • 0.5 teaspoon salt

fox_tandoori_chicken6_ do paralelle sections into the chicken breasts

_ rub with salt and pepperfox_tandoori_chicken3

_ drizzle with the lemon juice

_ let sit for 30min

_ finely grate ginger and garlic

_ combine yoghurt, oil, remaining spices, ginger and garlic to get a smooth marinadefox_tandoori_chicken4

_ cover chicken with half the marinade and store in an air tight container

_ keep in the fridge over night [min. 8hours]fox_tandoori_chicken5

_ preheat oven to 175°C

_ place chicken with very little marinade into a metal oven proof pan

_ roast for 35-40min [check if chicken is cooked through]

_ during that time spread some marinade over the chicken [3-4 times]

_ take chicken out of the sauce

_ place on a plate [cover with foil] and put back into the oven to keep warmfox_tandoori_chicken2

_ bring the sauce to a boil

_ mix out lumps

_ thicken with a tablespoon flour [if necessary]

_ serve with rice

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One Comment

  1. El Mar says:

    OMG, Anita! This looks soooo yummy! Hmmm…

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