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Monday, 27 June 2011

Tandoori Chicken


1 lb fresh Chicken (you can use Fillet or pre diced with no fat)
100g virtually fat free Yoghurt
1 tbsp Tandoori Paste
2 tsp Garlic
½ tsp Ginger
1 tsp Cumin seeds
1 tsp ground Coriander
½ tsp Garam Masala
½ tsp Chilli powder
½ tsp Turmeric powder

Salt and freshly ground Black Pepper


Peel and finely grate the ginger and garlic cloves, if needed dice the chicken and grind the cumin seeds.

Take a large food bag ( a press and seal food/freezer bag) and add the tandoori paste, chilli powder, ground coriander, ground cumin seeds, garam masala, yoghurt a little salt, mix all the ingredients together.

Add the chicken pieces to the mixture and seal the bag, rub the mixture into the chicken pieces and leave in the fridge to marinate for about 2 hours. The bag makes this a less messy process, saves on the washing up and is easier to store in the fridge.

Pre heat the oven to 240c/475f/gas mark 9, place the chicken pieces onto a baking tray and bake in the oven for about 12 minutes, then reduce the oven to 120c/240f/gas mark 1/2, continue to cook until the chicken is tender (don't  let it get too dry).

Serve with minty Indian Raita, lettuce, tomatoes and sliced onions.

Sin Values: Red Day -  Tandoori Curry paste 2 sins per tbsp

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