Tandoori Chicken

Tandoori Chicken

Portions: 4 Portions
Type of dish: Main Dishes
Preparation: 20 min (+3 h marinade)
Total: 30 min
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  • 4 boneless, skinless chicken breasts, all fat removed
  • 1/2 cup plain yogurt
  • 1-1/2 tbsp freshly squeezed lime juice
  • 1 tsp fresh ginger, grated
  • 2 tbsp roasted tandoori spice blend
  • 2 cloves of garlic, finely chopped
  • 2 large or 3 small onions, sliced
  • Olive oil
  • 1/2 cup white wine
  • 1/2 cup 35% cream
  • Bunch of fresh cilantro, chopped
  • Sufficient amount of cooked rice
  • Salt and pepper


  1. Combine yogurt, lime juice, tandoori spice blend and garlic. Add chicken and stir to coat evenly. Cover the dish with plastic wrap and marinate 3 to 12 hours in the fridge.
  2. Place the coated chicken in an oven-safe dish. Bake at 350 °F (175 °C) for 30 minutes, turning over halfway through cooking. Check for doneness. Broil chicken for 5 minutes.
  3. Meanwhile, in a skillet set at low heat, brown onions in olive oil so they are still crisp. Add white wine, cream and roasted tandoori spice blend.
  4. Slice chicken into strips, lay them on the rice, add sauce and sprinkle with fresh cilantro.

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