Serves 3 - 4
Indulge in the irresistible flavours of Tandoori Chicken with this Healthy recipe for Tandoori Chicken Strips. In this recipe, tender and succulent chicken is marinated in a rich blend of spices and yogurt.
Whether you're looking for a mouthwatering starter or a flavourful lunch, these tandoori chicken strips are sure to satisfy your cravings.
- 1 lb boneless, skinless Chicken Breasts, cut into strips
- 250g plain Yogurt
- 3 1/2 tbsp Tandoori Masala Spice mix
- 2 tbsp Lemon Juice
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Kashmiri Chilli Powder
- 1 tbsp Vegetable Oil
- Salt to taste
- Coriander Leaves, to garnish
- Lemon wedges, for serving
In a large bowl, combine the plain yogurt, tandoori masala spice mix, lemon juice, ginger-garlic paste, Kashmiri Chilli Powder, vegetable oil, and salt. Mix well to create a smooth marinade.
Add the chicken strips to the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate in the fridge for 30 minutes to 2 hours.
Preheat the oven to 200 C/Gas Mark 6.
Remove the chicken strips from the marinade, allowing any excess marinade to drip off. Place onto an oven tray lined with Baking Paper.
Bake the chicken strips for about 8-10 minutes per side, or until they are cooked through. Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
Add some powdered red food colouring.
Serve garnished with Coriander leaves and Lemon Wedges. Tandoori Chicken Strips can be served alone or with a Salad, with Rice, with Chapatti or in a wrap.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the Microwave or on the stove.