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Tandoori chicken with raita
Ingredients
- 4 bone-in chicken breasts
- 1/2 cup plain yogurt
- Juice of 1 lime
- 1 tablespoon garam masala
- 4 cloves garlic, finely grated
- 1 tablespoon dry ginger
- 1/2 tablespoon Kashmiri chilli powder
- 1/2 teaspoon ground nutmeg
- 1/2 tablespoon dried fenugreek leaves (kasoori methi)
- 1 tablespoon kosher salt
- 1/4 teaspoon powdered red food colour (optional)
Directions
- To create marinade, add all ingredients except chicken in a bowl, and stir until combined.
- Make deep slashes in chicken and pour marinade over top. Gently massage the chicken and ensure all sides are coated.
- Marinade in the fridge for up to 24 hours to allow flavours to penetrate.
- Place chicken on a baking tray, and convection bake at 450 degrees F for 35-40 minutes, or until cooked through to the middle and slightly charred on the outside.
- Serve with hot naan, and tandoori sauce (raita) to serve. Enjoy!
