Made from Kashmiri chilli with a hint of clove. This paste is excellent as a marinade for chicken, lamb, beef or pork and can also be used as a curry paste.
1 kg whole chicken breast boneless/skinless
2 tablespoon Goan Cuisine Tandoori Paste
2 tablespoons Yoghurt
2 tablespoon Lemon or Lime Juice
Salt to taste
2 tablespoons cooking oil
Pre-heat oven to 180 degrees. Mix Goan Cuisine Tandoori Curry Paste, yoghurt, lemon juice, salt and oil in a bowl. Seal off chicken pieces in frying pan until golden brown on both surfaces.
Add the chicken to marinade and fold through until chicken is properly coated in mixture. Bake chicken for 30 minutes or until cooked through. Allow to cool and slice each piece thinly diagonally and store in fridge for use in burgers, wraps or salads.