Tandoori Chicken

Tandoori Chicken


2 fresh red chillies, seeded

1 onion, roughly chopped

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

2 tablespoons lemon juice

2 teaspoons ground cumin

½ teaspoon black pepper

3 teaspoons ground coriander

2 whole cloves

¼ teaspoon ground cinnamon

1 bay leaf

½ teaspoon ground turmeric

½ teaspoon ground nutmeg

2 teaspoons paprika

200g low fat yoghurt

6 chicken thigh fillets, skin removed

Salt and pepper to taste

Step by step

  • In a blender or food processor, combine the chillies, onion, garlic and lemon juice. Puree until smooth. Set aside.
  • In a small microwave safe glass bowl, combine the remaining spices. Cook for 1 minute on HIGH (100%), stirring after 30 seconds. Remove the bay leaf and cloves.
  • Combine the chilli mixture , the spice mixture and the yoghurt. Mix well and spread the paste over the chicken. Cover and marinate for 4-6 hours or overnight, stirring occasionally.
  • Place the chicken onto a microwave safe roasting rack. Cook for 10-15 minutes on MEDIUM HIGH (70%). Turning the chicken after 5 minutes. Season with salt to taste.
  • Serve with boiled rice.

Serves 4-6

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