Tandoori Chicken

BGC perfect all-in-one Tandoori Masala spice mix to create your dish hassle free. BGC spice mix adds an exceptional tang to the Tandoori dish making it very flavorful.

  • Prep Time 20 minutes
  • Cook Time 40 minutes
  • Marinating Time2 hours
  • Servings 4 servings
  • Calories 590 kcal
  • Author Helen Bühner

Ingredients

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)

Instructions

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.
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