Wednesday, 2 July 2014

Tandoori Chicken

It takes minutes to prepare this low fat chicken tandoori. Five minutes in the morning before work, and dinner is prepared ready to cook for the evening. The chicken was incredibly tender, due to the marinating. I added a little red food colouring to the marinade, I think this is how they get the strong red colour in Indian cooking. I served mine in a pitta bread, with wilted spinach and fried onions.
I used the leftover pieces for the kids packed lunches the next day, which was a change from the rather dull sandwiches they usually take.

Serves 4

4 tsp of tandoori curry powder
1 tsp of ground cumin
Juice of a lemon
1 large pot of low fat yoghurt
1 clove of garlic
4 chicken breasts
A little red food colouring (optional)
1 tbsp of vegetable oil

Mix the tandoori curry powder, cumin, lemon juice, yoghurt and garlic. Cut the chicken into 2 cm cubes, coat thoroughly in the mixture and refrigerate for at least 3 hours.
Preheat the oven to 180ÂșC.
Heat the oil in a frying pan and fry the marinated chicken until slightly cooked, about 2 minutes on each side. 
Line a baking tray with greaseproof paper. Transfer the chicken to the oven and bake for 6-8 minutes.

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