Tangy tandoori chicken fillets

Tandoori chicken

Chicken marinated in a delicious combination of cayenne pepper, turmeric, cumin, cinnamon, ginger, garlic and garam masala and served with an aromatic coconut milk sauce. Recipe by Chef Tebogo Ramatsui.

Serves: 10


150ml Hellmann's Tangy Mayonnaise
15ml KNORR Tomato Pronto
15ml lemon juice
5ml Robertsons Cayenne Pepper
5ml Robertsons Turmeric
5ml ground coriander
5ml ground cumin
5ml garam masala
5ml Robertsons Cinnamon
60g crushed garlic
30g crushed fresh ginger
10g Robertsons paprika
15ml salt
15ml black pepper
2kg chicken fillets
160g thickly sliced onions
1 lemon cut into quarters
400ml coconut milk
15g KNORR Aromat Original



For the marinade:

  1. Combine marinade ingredients.

For the chicken:

  1. Rub the marinade onto the chicken.
  2. Marinate the chicken overnight.

To assemble:

  1. Preheat the oven to 160°C.
  2. Place onions and lemon wedges in a roasting tray, place chicken on top, and roast for 25–30 minutes.
  3. Remove chicken and cover loosely with foil. Remove the ginger, lemon, pan juices and onion, and liquidise until smooth.
  4. In a saucepan, bring coconut milk to the boil and add KNORR Professional Aromat Original and the liquidised pan juices. Simmer until desired consistency.

Chef's tip:

The chicken can be grilled over a braai or hot coals.

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