Serves: 4 people
Diced chicken breast (approx 600-800g, keep pieces fairly large)
1/2 pot of natural yoghurt
1 tsp minced ginger
1 tsp minced garlic
1 tbsp lemon juice
2 tbsp oil
1/2 tsp chilli powder
4 tsp dry tandoori powder/ paste
Additional salt if needed
1. Add half a pot of yoghurt to a clean bowl, then add 1 tsp of crushed ginger and 1 tsp garlic.
2. Add 1 large tbsp of lemon juice (the acidity helps to make the meat tender), 2 tbsp of oil, 1/2 tsp chilli powder and 4 tsp of tandoori powder/ paste.
3. Stir all the ingredients thoroughly. Taste your marinade and add extra salt if you feel you need it.
4. Add your diced chicken breasts, coat all the pieces thoroughly and leave to marinate for as long as possible, preferably overnight.
