INGREDIENTS
Chicken Breasts
Raja Tandoori Masala – do not use any other
Plain Yogurt
Fresh Chillies or Chili Powder (add how hot you want it)
Lemon Juice
Chopped Green Onion
1 Zip lock bag (size depends on volume of chicken)
Sliced Lemons (optional)
Sliced Tomatoes (optional)
DIRECTIONS
For each chicken breast:
1 heaped tsp. tandoori masala
1 heaped tbsp. yogurt
1 tsp lemon juice per 2 chicken breasts
Mix above batter in a bowl.
Add chilis or chili powder to mixture.
Place chicken breasts in ziplock bag. Pour mixture into ziplock bag. Seal bag. Work the batter amongst all the chicken and refrigerate overnight
Bake chicken @ 3500 for 50 minutes for whole chicken breasts. If you cut the chicken breasts into 3-4 pieces each, bake for 20 minutes. Ovens may vary
Present with chopped green onions, sliced tomatoes and sliced lemon on top
Chicken Breasts
Raja Tandoori Masala – do not use any other
Plain Yogurt
Fresh Chillies or Chili Powder (add how hot you want it)
Lemon Juice
Chopped Green Onion
1 Zip lock bag (size depends on volume of chicken)
Sliced Lemons (optional)
Sliced Tomatoes (optional)
DIRECTIONS
For each chicken breast:
1 heaped tsp. tandoori masala
1 heaped tbsp. yogurt
1 tsp lemon juice per 2 chicken breasts
Mix above batter in a bowl.
Add chilis or chili powder to mixture.
Place chicken breasts in ziplock bag. Pour mixture into ziplock bag. Seal bag. Work the batter amongst all the chicken and refrigerate overnight
Bake chicken @ 3500 for 50 minutes for whole chicken breasts. If you cut the chicken breasts into 3-4 pieces each, bake for 20 minutes. Ovens may vary
Present with chopped green onions, sliced tomatoes and sliced lemon on top
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