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Chicken tandoori
| Serves: |
8 people |
| Prep time: |
30 minutes |
Ingredients:
| 8 |
of |
chicken breasts |
| 1.5 |
tblsp |
tandoori paste |
| 2 |
tblsp |
lemon juice |
| 2 |
tsp |
garlic, crushed |
|
|
salt, pepper |
| 2 |
tblsp |
vegetable oil |
Onions:
| 3 |
of |
onions, medium |
| 2 |
tblsp |
vegetable oil |
Method:
-
In a bowl combine chicken with tandoori paste, lemon, garlic, oil and salt and pepper.
-
Mix well, cover and refrigerate 2 hours.
-
Preheat oven to 200C/480F.
-
Place chicken, skin side up, in a roasting dish and cook in oven at 180C/380F for 20 minutes, brushing with marinade from time to time, until coloured. Place chicken under a hot grill to colour top if necessary.
-
Allow to rest 5 minutes before serving.
-
Serve with fried onions, lemon, yoghurt, green salad and tomatoes.
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