Tandoori Chicken Recipe

It is great as you don't just have to wait until bbq season, you can cook them anytime of the year under your grill.

Remember that your children understand that they must always wash their hands after handling raw meat, and must Never lick their fingers.

This dish originates from the plains of the Punjab at the foot of the Himalayas. There food is traditionally cooked in clay ovens known as tandoors-hence the name.

Serves 4

4 Chicken Breasts, about 175g each, boned and skinned

1 Tbsp Lemon Juice

3 Tbsp Tandoori Paste

3 Tbsp Natural Yogurt

1 Garlic Clove, crushed

2 Tbsp Chopped Fresh Cilantro (Coriander)

1 Small Onion, cut into wedges and separated into layers

A little oil, for brushing

Salt & Black Pepper

Fresh Cilantro Sprigs, to garnish

Chop the chicken into 2.5cm/1in cubes, place in a bowl and add lemon juice, tandoori paste,yogurt, garlic, cilantro and seasoning.

Cover and leave to marinate in the fridge for at least 2-3 hours.

Pre-heat the grill. Thread alternate pieces of chicken and onion onto four skewers.

Brush the onions with a little oil. lay the kebabs on a grill rack and cook under a high heat for about 10-12 minutes, turning once.

Garnish the kebabs with fresh cilantro and serve with pilau rice and naan bread



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