Tandoori Chicken

Cooking time: 2 hours

Serving: 4

Ingredients

4	Chicken Breasts, on the bone, skin removed
1 tsp	Chilli Powder
1 tsp	Garam Masala Powder
1 tsp	Ginger Paste
1 tsp	Crushed Garlic
1 tsp	Green Chilli Paste
1 tsp	Ground Cumin
1/2 cup	Yogurt
2 tbsp	Lemon Juice
	Salt, to taste
	Vegetable Oil

Method

• Make 3 diagonal cuts into the chicken.
• Coat the chicken with a mixture of red chili powder, salt and lemon juice. Cover and refrigerate for 30-45 minutes.
• In a bowl add the yogurt, ginger, garlic and green chili paste, garam masala and mix well.
• Pour the yogurt mixture over the chicken and toss so that it's coated with the paste. Cover and refrigerate for 6-7 hours.
• Add some oil to a non-stick frypan. When oil is hot, add chicken and cook for 2 minutes on one side without turning. Turn over and cook for 1 minute on the other side.
• Transfer to another baking paper-lined baking tray. Cook chicken for 6-8 minutes or until cooked through.