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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 6 |
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From this week's Thursday magazine. This is the RECIPE OF THE WEEK. Ingredients:
800 g lean chicken breasts, skinned |
4 cloves garlic, crushed |
4 pieces ginger, finely grated |
4 teaspoons yoghurt |
2 teaspoons salt |
4 green chilies, finely chopped |
6 teaspoons tandoori paste |
4 tablespoons olive oil |
3 -5 fresh coriander leaves, finely chopped (to garnish) |
3 -5 chopped tomatoes, to garnish |
Directions:
1. Wash the chicken and cut it into 3 cms long pcs.
2. Place in a large bowl.
3. Add in all the ingredients, other than the oil.
4. Mix well.
5. Keep aside for 3 hours.
6. Pan-fry the chicken with olive oil for 5 minutes on moderate flame.
7. Cook in a pre-heated oven at 200C for 25 minutes or until tender.
8. Garnish with tomato wedges and corriander leaves.
9. Serve hot.
10. ENJOY!
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