Tandoori Chicken with Spicy Pilaf

Try to marinate the chicken and leave in the fridge overnight for the best flavour.

Ingredients serve 6

200 g plain Greek yoghurt

3 tbls tandoori paste (60g)

1 tbls lemon juice

4 chicken breasts (1200g)

Method

Combine yoghurt, tandoori paste and lemon in a ceramic or plastic bowl. Cut the chicken breast into thick strips and add to the bowl. Blend until chicken is covered with the mixture. Cover the bowl and place in the fridge to marinate overnight.

Preheat oven to 180ºC normal bake. Place 2 tablespoon vegetable oil in a frying pan and cook the marinated chicken on both sides. Place on a baking tray to cook finished in the oven for approx. 10 minutes. Serve on a bed of spicy pilaf drizzled with yogurt and sprinkled chopped coriander leaves.

Note: Try to use other ingredients served with the chicken such as roasted vegetables.