- serves 4–6 people
- preparation 10 minutes
- cooking 1:20 hour
- difficulty Easy level
Ingredients
- 200 g natural yoghurt
- 1 tbsp finely grated ginger
- 1 tbsp crushed garlic
- 1 tbsp tandoori paste
- ½ tsp tandoori food colouring (optional)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- ½ tsp chilli powder
- ½ tsp turmeric
- salt
- 1 kg chicken breast or thigh fillets
Mint sauce
- 200 g natural yoghurt
- 1 bunch mint, roughly chopped
- 1 bunch coriander, roughly chopped
- ½ small onion, roughly chopped
- 1 tomato, roughly chopped
- 2 tbsp dried pomegranate seeds, ground
- 1 tsp turmeric
- chilli powder
- salt
Marinating time 2 hours
Instructions
To prepare the chicken, combine the ingredients except for the chicken in a bowl, stirring until well combined. Add the chicken and coat well (the best way is to rub the mixture in with your hands). Marinate in the refrigerator for at least 2 hours.
To make the mint sauce, combine the ingredients in a blender, adding chilli powder and salt to taste. Blend until smooth.
Preheat the oven to its highest temperature. Bake the chicken for 20 minutes, then reduce the temperature to 120°C and cook until tender. Serve with the mint sauce.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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