Chicken

Oven-Baked Chicken Tandoori
(6-8 servings)

  • 2 cups plain yogurt
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp ground coriander
  • ½ tsp crushed anise seed
  • ½ tsp crushed red pepper flakes
  • Dash of salt, or to taste
  • 3 lbs skinless, boneless chicken breasts, cut in 2 inch strips
  • 1/3 cup vegetable oil
  • Small pitas, with tops cut off
  • Shredded lettuce
  • Cucumber raita (recipe follows)
  • Chutney
  1. One day before serving, combine the yogurt, lemon juice, coriander, anise, red pepper flakes, and salt in a large bowl.
  2. Add the chicken strips and toss to coat thoroughly. Cover and marinate in the refrigerator, turning the pieces occasionally, overnight or preferably for 24 hours.
  3. Preheat oven to 375F. Brush 3 Tbsp of vegetable oil over the bottom of a baking pan.
  4. Drain the chicken, reserving the marinade. Spread the chicken strips in the baking pan and brush them with the remaining oil.
  5. Bake the chicken, turning frequently with the reserved marinade, until tender, 30 to 40 minutes.
  6. Line the pitas with shredded lettuce and lightly lace with the Cucumber raita. Spoon in the chicken and top with a little chutney.