Recipes

Tandoori chicken

Jan 13 08:50am

Serves
4

Ingredients

200g greek-style yoghurt
1/3 cup tandoori paste
1 1/2 tsp salt
1/2 tsp chilli powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
3 large garlic cloves, crushed
2cm piece ginger, peeled, grated
8 chicken thigh fillets, trimmed
Warm naan bread or tortillas & salad leaves, to serve
Apple & mint raita
1 lebanese cucumber, peeled, halved lengthways
1 granny smith apple, peeled
1 cup greek-style yoghurt
2 tbs chopped fresh mint

Method

Combine the yoghurt, tandoori paste, salt, chilli powder, coriander, cumin, garam masala, garlic and ginger in a ceramic dish. Add the chicken and turn to coat. Cover and refrigerate 2 hours or overnight if time permits.
Preheat the oven 250Â°C fan forced. Place the well coated chicken on a lightly greased rack inside a roasting pan. Cook for 18-20 minutes or until slightly charred and cooked through.
Meanwhile, for the apple & mint raita, use a teaspoon to scrape the seeds from the cucumber halves. Coarsely grate the cucumber and apple. Squeeze out excess moisture. Combine cucumber, apple, yoghurt and mint in a bowl, season with salt and pepper. Cover and refrigerate until ready to serve.
Serve tandoori chicken with apple and mint raita, naan bread and salad leaves.
Tip: greek yoghurt is a must in the kitchen, it not only tastes better but it wont split or curdle when cooked.

By Janelle Bloom from her book Fast, Fresh and Fabulous

4 Comments Report Abuse

1. nundroo - Jan 13 09:58pm

Thank you so much for this recipe. We meet as a group every Friday for drinks and a meal. I can prepare this one the night before. So quick and easy and sounds really scrumptious.
Love your show - keep up the fun and entertainment each morning - gets me off to a good start every morning.

2. sia_fai - Jan 13 10:16pm

love it, love it, love it... yummy... we've also fried chicken with just the tandoori paste on its own with onion & green capsicum & it just smells & taste great

3. tastyaustralianmorsel - Jan 14 01:58am

Please allocate more time for visiting chefs - here, Janelle was rushed. She mentioned other tips (not shown above), eg, let the yoghurt sit in a strainer for a while, to allow excess water to drain off, leaving the yoghurt thicker; & use glass (not metal) containers to marinate foods--no tainting.

4. josiepearson - Jan 16 04:24pm

Love Janelle Bloom for her no fuss, great recipes and her microwave expertise - More of her please.

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