This Tandoori chicken dish is super easy to make, and only takes around 10-15 minutes prep in total. You may have had something like this from an Indian Takeaway, maybe labelled as a Shashlik (Although that is cooked slightly differently), however probably down simply as Tandoori Chicken.
Serves 2. Don’t be put off this recipe for marinade times, you can do anything from 1 hour to 24 hours, obviously the longer the marinade the better, but don’t be pressured into thinking it has to be an age, it doesn’t!
(This is a #LCHF Low Carb, High Fat dish) – Depending on what you serve it with!
- 2 Chicken Breasts
- 2 Red Onions (Large)
- 3 Peppers, assorted colours
- 2 Tomatoes (Large)
- 2 tsp Garlic Paste
- 3 tblsp Lemon Juice
- 3 tblsp Greek-style Yoghurt (I use Fage brand)
- 3 tblsp Tandoori Masala powder
- Chilli Powder or Cayenne Pepper to taste
- Salt / Pepper
- Olive Oil to drizzle
- Marjoram (Dried) to sprinkle
For the veg (OK, some of it is fruit, if you wanna be pedantic!)
With the veg, do this around 15 minutes before you need to put it in the oven, i.e. whilst the oven is warming up to 200 degrees centigrade.
Cut the tops off the peppers, as usual, remove the seeds etc, then slice into nicely sized lumps, depending on how large you like ’em; personally, I slice into quarters, then each quarter into thirds. The onions, chop up into halves, and then each half into quarters.
Place all the veg, bar the tomatoes, in a large bowl, liberally grind some salt / pepper and toss until coated to your own preference. Drizzle with olive oil, toss again to ensure a good coating.
Place the veg in the bottom of a high sided roasting tin, which you’ve lined with foil (Or use a disposable foil tray), sprinkle with some marjoram.
With the tomatoes, slice in an x-shape , not all the way through, place in the pan with the veg, and drizzle with oil.
For the chicken
Mix together the Lemon Juice, Yoghurt, Garlic, Tandoori powder, Chilli Powder or Cayenne Pepper (If required).
Slice the chicken breasts at a slight angle, again not all the way through. Place them in a flat dish, and cover with the marinade, making sure that you get some into the slices you’ve made. Leave to marinade for as long as you can, not forgetting to refrigerate during this process.
Place the marinaded chicken on top of the veg in the roasting tin, as pictured below, then simply place in the middle of the oven at 200 degrees centigrade for 45 minutes to an hour. Around half way through cooking flip the chicken over, then 10 minutes from the end, flip again.
Serve 🙂 Don’t forget to check out the other recipes available in the Recipe Page…