Ingredients for cooking:

• *1 kg chicken breast
• *200ml yogurt
• *3 tablespoons BGC Tandoori Chicken masala mix
• *2 teaspoons grated ginger
• *2 teaspoons grated garlic
• *2 teaspoons BGC Chilli sauce
• *2 tablespoon lime juice
• *1 teaspoon grated rind of lemon
• *5 tablespoons Tomato paste
• 2 tablespoons butter or Ghee (melted)
• 2 tablespoons coconut oil
• 3 teaspoon coconut oil
• 1 teaspoon salt

• 1 teaspoon limette juice (add before serving)
• 5 stems of coriander, 5 mint leaves and 2 slices of lemon for garnishing (add before serving)

Method:

1. Cut the chicken into  pieces.
2. Add all the ingredients marked with the asteric to the chicken and mix well.
3. Marinate for 2, 5 hours in the refrigerator or leave overnight in the refrigerator.
4. Remove from the refrigerator and pour 2 teaspoons coconut oil and ghee over the marinade and mix well.
5. Heat the oven to 180° / convection selection.
6. Add 2 tablespoons coconut oil to the backing tray and distribute evenly in the baking tray.
7. Place the chicken in a greased oven tray.
8. Let this cook for 20 minutes.
9. Then use overheat grill at 200° for another 10 minutes (top should have a golden colour).
10. Remove from the oven.
11. Pour 1 teaspoon of coconut oil and 1 teaspoon of lime juice over the tandoori.
12. Before serving garnish with coriander, lemon slices, 1 teaspoon coconut oil and mint leaves.

Serving:

1. Serve with salad and rice  or naan bread.