Recipe

Tandoori chicken

Grilled tandoori chicken with a fragrant tomato and coriander salsa from Australian Women's Weekly.

  • 25 mins cooking
  • Serves 4
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Ingredients

Tandoori chicken
  • 1 cup (280g) low-fat plain yoghurt
  • 2 tablespoon lemon juice
  • 1 centimetre piece fresh ginger (5g), grated
  • 2 clove garlic, crushed
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric pinch chilli powder
  • 4 chicken breast fillets (800g)
  • 2 tomatoes (180g), chopped finely
  • 1 red onion (100g), chopped finely
  • 2 teaspoon caster (superfine) sugar
  • 2 tablespoon finely chopped fresh coriander

Method

Tandoori chicken
  • 1
    Combine yoghurt, juice, ginger, garlic, sugar and spices in large bowl. Add chicken; turn to coat in marinade. Refrigerate 3 hours or overnight.
  • 2
    Cook chicken on heated oiled grill plate (or grill or barbecue), brushing with marinade, until browned both sides and tender.
  • 3
    Meanwhile, make tomato and coriander salsa. Combine ingredients in small bowl.
  • 4
    Slice chicken thickly; serve with salsa, and steamed jasmine rice, if you like.

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