Tandoori Chicken

Method

Score the chicken breasts lightly with a knife to help them absorb the marinade. In a bowl, combine the yoghurt, tandoori spice mix, lemon juice, garlic, ginger, salt and pepper until well mixed. Coat the chicken thoroughly in this marinade, cover and refrigerate for at least 2 hours, or preferably overnight. Heat the oil in a large oven-safe frying pan over medium-high heat and sear the chicken for 2-3 minutes each side until golden. Transfer to a preheated 200°C oven and bake for 15-18 minutes until cooked through. Garnish with fresh coriander and serve hot with lime wedges and yoghurt on the side.