Tandoori Chicken
Ingredients
200g natural yoghurt
1/3cup tandoori paste
1.5 tsp salt
1.5 tsp chilli powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
3 large garlic cloves, crushed
2cm piece fresh ginger, peeled, grated
8 chicken thigh fillets, trimmed
Apple and mint raita
1 lebanese cucumber, peeled, halved lengthways
2 granny smith apples, peeled
1 cup Bornhoffen or Greek natural yoghurt
2 tbsp mint, chopped
Serve with:
1 cucumber, sliced diagonally
1 tomato, sliced like a pie
Boiled rice
Naan Bread (optional)
Method:
1. Combine the yoghurt, tandoori paste, salt, chilli powder, ground coriander, cumin and garam masala, garlic and ginger in a bowl. Mix well. Pour into marinade dish. Add the chicken and turn to coat with hands. Cover and refrigerate for 2 hours if time permits.
2. Preheat oven to 250°C. Place the well-coated chicken on a rack inside a roasting pan. Cook for 18-20 minutes or until slightly charred and cooked through.
3. Meanwhile for the raita, use a teaspoon to scrape the seeds from the cucumber halves. Coarsely grate cucumber and apples. Squeeze out excess moisture with paper towels. Combine cucumber, apple, yoghurt and mint in a bowl and mix well. Season with salt and pepper. Cover and refrigerate until ready to serve.
Serves 4
200g natural yoghurt
1/3cup tandoori paste
1.5 tsp salt
1.5 tsp chilli powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
3 large garlic cloves, crushed
2cm piece fresh ginger, peeled, grated
8 chicken thigh fillets, trimmed
Apple and mint raita
1 lebanese cucumber, peeled, halved lengthways
2 granny smith apples, peeled
1 cup Bornhoffen or Greek natural yoghurt
2 tbsp mint, chopped
Serve with:
1 cucumber, sliced diagonally
1 tomato, sliced like a pie
Boiled rice
Naan Bread (optional)
Method:
1. Combine the yoghurt, tandoori paste, salt, chilli powder, ground coriander, cumin and garam masala, garlic and ginger in a bowl. Mix well. Pour into marinade dish. Add the chicken and turn to coat with hands. Cover and refrigerate for 2 hours if time permits.
2. Preheat oven to 250°C. Place the well-coated chicken on a rack inside a roasting pan. Cook for 18-20 minutes or until slightly charred and cooked through.
3. Meanwhile for the raita, use a teaspoon to scrape the seeds from the cucumber halves. Coarsely grate cucumber and apples. Squeeze out excess moisture with paper towels. Combine cucumber, apple, yoghurt and mint in a bowl and mix well. Season with salt and pepper. Cover and refrigerate until ready to serve.
Serves 4
**Fast Fresh and Fabulous by Janelle Bloom, page 12**
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