1. Preheat the oven to 160 celsius. 2. Score the 4 chicken breasts and leave aside. 3. Peel ginger and chop finely. 4. Chop the onion, garlic finely. 5. Mix the tandoori paste and natural yoghurt in a suitably sized mixing bowl. 6. Add the chopped ginger, onion, garlic, fresh green chilli and salt and mix. 7. Cover the chicken breasts with the mix ensuring the chicken is evenly coated. 8. Sprinkle the chopped coriander over the top. 9. Marinate in the fridge for 1-2 hours. 10. Once done, remove from fridge and give one final mix to ensure the coriander is now thoroughly mixed inches. 11. Put in an oven proof dish and cook for 1 hour (longer if you prefer less sauce). ---------------------------------------------------------------------------
Nutrition
Ingredients
