Recipes
Tandoori chicken
| 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 250°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.
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