Chicken Tandoori

1 pound of diced chicken breast, or thighs or breast with the bone

1/3 cup of yogurt

1 Tbsp of Ketchup

1 tbsp of Siracha

1 Tbsp of oil

Salt to taste

2 Tbs of Maani’s Chicken Tandoori Spice Blend

juice of one whole lemon or lime

1. Preheat the oven to 350 degrees. In a large bowl mix all the ingredients together till a thick paste is formed.

2. Add the diced chicken or if you have chicken with a bone then make slits in the chicken so the marinade can penetrate inside for more flavor then completely coat the chicken or you can also marinate salmon, shrimp, tofu, lamb chops or veggies overnight for best results, or for a couple of hours. This dish goes very well with my Chicken Tikka Masala Sauce.

3. Then either grill, pan fry or roast in the oven on a baking sheet for 25 minutes until the internal
temperature is 165 degrees and the edges are slightly blackened.

4. Serve hot with sliced onions, chopped cilantro and squeeze an entire lemon or lime on the chicken when hot.

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