Chicken Tandoori.

4 chicken breasts.

1/4 pt natural yoghurt.

Grated rind 1/2 lemon.

1x 15ml Tbsp ground ginger.

1/2  tsp  Turmeric.

1/2 tsp garlic salt.

Salt & black pepper.

 

1. Slash the chicken at intervals cutting only half way through the flesh.

2. Mix the remaining ingredients together, spread some of the mixture over the chicken pressing well into the cuts. Cover with sling film and leave over night in fridge.

3. Place in a shallow oven proof dish cover with foil and cook for 20-25 minutes, until chicken is cooked through.

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