Tandoori Chicken with Onions and Tomatoes

cook 30 mins
  • 4 skinless chicken breast fillets
  • 100 ml (3 1/2 fl oz) natural yogurt
  • 1 garlic clove, crushed
  • 2 teaspoons finely grated fresh root ginger
  • 2 tablespoons tandoori curry paste
  • 1 onion, cut into wedges
  • 2 tablespoons vegetable oil
  • 2 tomatoes, quartered
  • 15 g (1/2 oz) butter, cut into small pieces
  • salt and pepper
  • lime wedges
  • ready-made raita
  • naan breads
  • Line a baking sheet with foil and set a wire rack on top. Make 3 slashes across each chicken breast. Mix together the yogurt, garlic, ginger and tandoori paste and season well. Rub all over the chicken and leave to marinate for 5–10 minutes.
  • Toss the onion and chicken with the oil, then arrange on the rack. Place in a preheated oven, 230°C (450°F), Gas Mark 8, for 7 minutes.
  • Add the tomatoes, scatter over the butter and return to the oven for a further 5–10 minutes until the chicken is charred and just cooked through. Serve with lime wedges, raita and naan.
Like This? Try These
More on Food