Easy Tandoori Style Chicken

Alan has asked me to write down some easy recipes that he can make while I'm away during the week. So here's the first.

2 skinless chicken breasts
1 tablespoon of lemon juice
1/2 teaspoon of salt
1/2 medium onion
2 cloves of garlic
1 inch of ginger (optional)
2 tablespoons yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika

This is a double marinaded chicken dish. The first marinade is the lemon juice and salt. Sprinkle the salt liberally on both sides of the chicken breast. Then place it in an oven proof dish and sprinkle the lemon juice over it. Then put this to one side while you work on the second marinade.


The base of the second marinade is grated onion. Since I can't face the idea of grating onion I put it, the garlic and the ginger in a chopper (or a blender) and let it do all the work. Then add it and the rest of the ingredients to a bowl and give it a good stir. Once they are well combined spread the marinade on both sides of the chicken breasts and return them to their oven proof dish. This should be covered in cling film and put in the fridge for at least an hour, over night works better.

When you are ready to cook the chicken preheat the oven to 200C (Gas Mark 8). Place the chicken at the top of the oven and leave for 20 minutes. At the end of this time take the chicken out and check that it's cooked right through. If not pop it back in the oven for another 5 minutes just to be sure.

I like to serve it with rice and a salad.


This method of marinating will work equally well with other cuts of chicken or with lamb chops or steaks. It's important that there is no skin between the marinade and the meat so make sure that you pick skinless chicken. If you use lamb chops then you could also cook them under the grill.