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30 Tandoori chicken Serves 4 | Preparation time: 60 minutes + 12 hours for marinating Ingredients 3 tsp. tandoori spice mix Pepper 1 tsp. sweet paprika 200 g yoghurt, 3.5 % fat 4 chicken breast fillets (200 g each), ready to cook 1 tbsp. sesame oil 3 onions | finely diced 1 clove of garlic | finely diced 20 g root ginger | finely chopped 1 tsp. salt ½ tsp. turmeric 2 tsp. paprika, hot ½ tsp. coriander 1 tbsp. cornflour 50 g sour cream Accessories: Microwave-safe ovenproof dish (approx. 22 cm x 22 cm x 6 cm) Glass tray Heat-resistant cling film Preparation Combine the spice mix, pepper and paprika with the yoghurt. Place the chicken breast fillets in the mixture, cover and leave to marinate in the refrigerator overnight. Place the onion, garlic and root ginger in a microwave-safe ovenproof dish with the sesame oil. Place on the glass tray in the oven, cover and cook using the settings indicated for cooking stage 1. Add the chicken breasts with the marinade, salt and remaining spices and stir well. Cover and cook using the settings indicated for cooking stage 2. Turn the chicken breast fillets, cover and cook using the settings indicated for cooking stage 3. Remove the chicken breast fillets. Stir the cornflour and sour cream into the sauce, cover and cook using the settings indicated for cooking stage 4. Serve the chicken breast fillets with the sauce. Settings Cooking stage 1 Oven functions: Microwave Power level: 850 W Duration: 4 minutes Shelf level: 1 Cooking stage 2 Power level: 600 W Duration: 8 minutes Cooking stage 3 Power level: 600 W Duration: 8 minutes Cooking stage 4 Power level: 850 W Duration: 3 minutes Useful tip: You could also use curry powder instead of the tandoori spice mix. This goes well with rice and steamed vegetables or a salad.