Tandoori Chicken from Scratch

1 tsp Schwartz Coriander Seed
1/2 tsp Schwartz Mint
1 tsp Schwartz Coriander Leaf
1/2 tsp Schwartz Turmeric
2 tsp Schwartz Paprika
1/2 tsp Schwartz Chilli Powder Hot
1/4 tsp Schwartz Cumin Ground
2 Schwartz Cardamom Pods crushed and the husks discarded
1 tsp salt
1 tbs Schwartz Easy Garlic
1 inch fresh root ginger, finely chopped
100g (4oz) Greek yoghurt
2 tbs lemon juice
4 large chicken breasts

STEP 1
Pre-heat the oven to 180ºC, 350ºF, Gas Mark 5.



STEP 2

Scatter the Coriander Seeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.



STEP 3

Using a pestle and mortar, grind the Coriander Seeds and then add the remaining herbs and spices and grind until thoroughly mixed.



STEP 4

Transfer to a large bowl, then stir in the yoghurt and lemon juice.



STEP 5

Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly. Cover and refrigerate for 30 minutes or for best results overnight.



STEP 6

Pre-heat the grill to a medium heat. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance. Ensure chicken is piping hot and cooked through before serving.