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Chicken Tandoori
Ingredients
- 8 x chicken breasts
- 1 1/2 Tbsp. tandoori paste
- 2 Tbsp. lemon juice
- 2 tsp garlic, crushed salt, pepper
- 2 Tbsp. vegetable oil
- 3 x onions, medium
- 2 Tbsp. vegetable oil
Directions
- In a bowl combine chicken with tandoori paste, lemon, garlic, oil and salt and pepper.
- Mix well, cover and chill 2 hrs.
- Preheat oven to 200C/480F.
- Place chicken, skin side up, in a roasting dish and cook in oven at 180C/380F for 20 min, brushing with marinade from time to time, till coloured. Place chicken under a warm grill to colour top if necessary.
- Allow to rest 5 min before serving.
- Serve with fried onions, lemon, lowfat yoghurt, green salad and tomatoes.
- Use chicken breasts with or possibly without skin.
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