Ingredients:
4 boned chicken breast, 75g in weight
1 onion, finely chopped
2 x 142 g cartons natural yogurt
1/2 tsp ground ginger
1/2 tsp paprika
1/2 x 15 ml spoon curry powder
2 x 15 ml spoons lemon juice
Rind of 1/2 lemon, finely grated
1 x 5ml spoon salt
1 clove garlic, crushed
Directions:
Remove any skin from the chicken breasts, prick all over and place in a shallow dish. Mix all the remaining ingredients together and spoon evenly over the chicken. Cover the dish and refrigerate for 24 hours..
Remove the chicken breasts from the marinade and stand on a rack in a roasting tin spooning over any remaining tandoori marinade. Cook in a slow oven for 1 1/2 hours. Serve with crisp salad.
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