Most people think that tandoori is a recipe. A tandoor is a large clay pot in which a hot fire is built. Marinated meats are lowered into the pot on long metal skewers and cooked. Normally meat is first marinated in yogurt. Please do not let the chicken sit in the yogurt for more and a couple of hours. It becomes wooly.
4 boneless skinless chicken breast halves
¼ cup/60ml plain rice or coconut yogurt
2 tablespoons/30ml cup olive oil
3tablespoon tomato paste
⅓ cup/79ml Tandoori Spice Mix
1 head of garlic, minced
1 cup/250ml chicken broth
Tandoori Spice Mix
1 ½ tablespoon/22ml ground ginger
1 ½ tablespoon/22ml ground coriander
½ tablespoon/7ml ground cumin
½ teaspoon/2ml paprika
½ teaspoon/2ml black pepper
1 teaspoon/5ml salt
¾ teaspoon/4ml turmeric
¾ teaspoon/4ml ground nutmeg
¾ teaspoon/4ml ground cloves
¾ teaspoon/4ml ground cinnamon
Preheat oven to 450F/232C/GasMark 9
Spread chicken with yogurt and let sit while preparing remaining spices. Combine the tomato paste, spice mix, minced garlic, chicken broth, sugar and salt. Remove chicken from yogurt, scraping most of it off. Pour half of the mixture in a large casserole dish. Place chicken side by side on the sauce. Top with the remainder. Bake in preheated oven for 15- 20 minutes.
Serve with rice and sauteed spinach.
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