Sandalwood Flavoured Tandoori Chicken Breast Recipe

Chicken breasts are given a double marinade before being seared in gram flour and finished off in the oven in this wonderful make-ahead dish from vivek singh. Serve with chutney or raita on their own as a starter or small plate, or alongside rice or breads as a stunning main. The ground sandalwood in the second marinade can be found in indian grocers and adds a perfumed aromatic flavour along with the rosewater and kewra (screw pine) water.