Tangy tandoori chicken fillets Recipe

Tangy tandoori chicken fillets

Ingredients

For the marinade:

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

For the chicken:

2kg chicken fillets

To assemble:

160g thickly sliced onions

1 lemon cut into quarters

400ml coconut milk

15g KNORR Aromat Original

Method

Method

For the marinade:

Combine marinade ingredients.

For the chicken:

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

To assemble:

Preheat the oven to 160°C.
Place onions and lemon wedges in a roasting tray, place chicken on top, and roast for 25–30 minutes.
Remove chicken and cover loosely with foil. Remove the ginger, lemon, pan juices and onion, and liquidise until smooth.
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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