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 limette juice
  • *1 teaspoon grated rind of lemon
  • *5 tablespoons Tomato paste
  • 2 tablespoons butter or Ghee (melted)
  • 2 tablespoons coconut oil
  • 2 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 the coconut oil and ghee over the marinade and mix well.
  5. Heat the oven to 180° / convection selection.
  6. Add 1,5 teaspoons 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 limitte juice over the tandoori
  12. Before serving garnish with coriander, lemon slices, 1 teaspoon coconut oil, mint leaves.

Serving:

  1. Serve with salad and rice  or naan bread
Table of Contents