CHILLI & LEMON CHICKEN

  • 4 x fresh chicken fillets

  • 1 x tbsp black pepper

  • 2 x tbsp tomato ketchup

  • 3 x tbsp tomato puree

  • 3 x tsp chilli powder

  • 3 x tsp turmeric

  • 2 x tbsp chilli sauce

  • 2 x tbsp tandoori powder

  • 2 x tbsp oil pinch of salt

  • Juice of half a lemon

COOKING DIRECTIONS

Combine all ingredients together except for the chicken.

Add the chicken to the mixture, and thoroughly coat with the sauce.
Leave to marinate overnight to really let the flavours develop.  If you are short on time just cook straightaway on a griddle pan or barbecue until the juices run clear.

Succulent and spicy, this dish is ideal for a quick midweek supper or for a lazy Summer BBQ.

PREP TIME

5 MINS

COOK TIME

20 MINS

SERVES

4 PEOPLE

ABOUT THIS CUT

Chicken fillet comes from the breast of the bird, it is a very popular and versatile cut. Chicken breast can be cooked on the bone, with or without the skin. In this particular recipe it is being used as a fillet which is both skinless and boneless.