Ingredients (serves 2)
- 4 chicken breasts
- 1 pot of natural yoghurt
- 2 tbsp of Tandoori Masala dry mix
- 2 tbsp of vegetable oil
- Blend all the ingredients into a smooth paste and marinade the chicken for 24 hours.
- Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through.
- Lift the chicken pieces out of their juices and serve with lime wedges, red onion and coriander.