Tandoori Chicken
Two chicken breasts
1 tsp Tandoori Indian curry paste
1 tsp kashmiri masala
1/2 tsp ground ginger
1/2 tsp garlic flakes
2 tsps fresh coriander
2 tsps chopped spring onion
1/2 tsp ground masala
2 to 3 tsps natural yoghurt
2 tbsps vegetable oil
Mix the curry paste, kashmiri masala, ginger, garlic, coriander, ground masala and natural yoghurt together to make a paste. Leave the chicken and spring onion out of the mixture for the time being.
Chop the chicken and marinate in the paste before adding a pinch of salt
Leave the chicken coated in the sauce in the fridge for a couple of hours (I usually leave it overnight)
Grill the chicken for ten minutes before moving into a frying pan
Fry the chicken with the spring onion and oil for approx. 1 minute.
Serve with salad or rice