Tender and Juicy Tandoori Chicken

• 3 pieces Chicken breast (Other parts or chicken tenders are okay too)
• 100 grams Yogurt
• 1 piece Grated garlic
• 1/2 piece Grated ginger
• 1/4 Grated onion
• 2 tbsp Curry powder
• 2 tabelspoons Tomato puree (or ketchup)
• 1 tbsp Oyster sauce

1. Poke holes in the chicken using a fork.
2. Pat dry the excess moisture from the chicken, then season it with salt and pepper.
3. Combine all the seasonings in a plastic bag.
4. Add the chicken and rub in the seasoning.
5. Marinade it in the refrigerator for about half a day (if you like it spicy, you can either reduce or eliminate the amount of tomato puree).
6. Line a baking sheet with parchment paper.
7. Place the chicken from step 2 on the baking sheet, pour any remaining seasoning mixture on the chicken and bake it in a preheated oven at 200C for 20-30 minutes, and you will have juicy tandoori chicken!
8. If you prefer to have a nice golden top, bake it for 20 minutes then increase the temperature to 230C and bake it for another 3-5 minutes.
9. Reduce the cooking time if you are using chicken tenders.
10. To make turmeric rice: To your rice maker add 2 rice cooker cups of uncooked rice (360 ml), 1 tablespoon margarine, 1 teaspoon soup stock granules, a small amount of honey, and add water up to the 2 cup mark then press start.
11. It looks beautiful to serve with the curry as well.

chicken, yogurt, garlic, ginger, onion, curry, tomato puree, oyster sauce

Taken from cookpad.com/us/recipes/156313-tender-and-juicy-tandoori-chicken (may not work)