Recipe Notes | Tandoori Tikka Chicken


When it comes to quick and ridiculously easy lunch or dinner recipes this one is an absolute winner!

Tandoori Chicken | Humphrey Munson

I N G R E D I E N T S :

  • Juice of 2 lemons
  • 4 skinless chicken breast
  • 4 tsp paprika
  • 1 onion chopped
  • vegetable oil, for brushing

F O R  T H E  M A R I N A D E :

  • 300ml Greek yogurt, or coconut yogurt
  • A large piece ginger grated
  • 4 garlic cloves, crushed
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp turmeric

T O  S E R V E :

  • Watercress
  • 2 x plain naan breads
  • Red chilli, chopped
  • Fresh coriander, chopped
  • 1 lime
Tandoori Chicken | Humphrey Munson

M E T H O D :

1. Mix the lemon juice with the paprika in a glass bowl. Dice the chicken breasts into reasonably large chunks, then turn them in the juice and paprika and set aside for around a quarter of an hour or so.

2. Meanwhile, mix the marinade ingredients together and once the 15 minutes is up add to the chicken. Give everything a good mix, then cover and chill for at least 1 hr – the longer you leave it the better the infusion of flavour.

3. We cooked the chicken on the Wolf bake stone – heat the Wolf oven to 285C and add the chicken pieces directly to the bake stone. To avoid staining use baking sheet to protect the stone. If you’re not using a bake stone kit, you can simply grill the chicken pieces using a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through. You will need to keep a close eye!

4. Serve on baked / grilled naan breads with Greek yogurt, watercress, chopped chilli and coriander – a squeeze of lime is also really good.

Images: HM

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