Tandoori chicken

Tandoori chicken

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon tandoori paste
1/2 cup natural yoghurt
2 cm piece ginger, grated
1 medium chicken, cut into 10 pieces
basmati rice, to serve

Yoghurt with lemon and mint

Quantity Ingredient
1/2 cup natural yoghurt
1/2 lemon, juiced
1/2 bunch mint, chopped
salt and freshly ground black pepper, to taste

Cucumber salad

Quantity Ingredient
1 continental cucumber, finely diced into 1 cm pieces
2 tomatoes, diced into 1 cm pieces
2 cups mixed lettuce leaves
1 tablespoon white wine vinegar
2 tablespoons olive oil
1/4 teaspoon honey

Method

  1. Combine the tandoori paste, yoghurt and ginger in a non-reactive dish. Add the chicken pieces and turn to coat well in the marinade. Cover and refrigerate for 2–6 hours.
  2. Preheat oven to 230ºC.
  3. Place a rack inside a baking dish. Remove the chicken from the marinade, place on the rack and bake for 30 minutes until cooked through. Let rest for 10 minutes before serving.
  4. To make the yoghurt with lemon and mint, stir all the ingredients together.
  5. To make the cucumber salad, arrange the cucumber, tomato and lettuce in a serving bowl. Combine the vinegar, oil and honey in a jar and shake well. Pour over the salad ingredients just before serving.
  6. Serve the chicken with basmati rice, yoghurt and cucumber salad.

Note

  • To reduce the fat content, remove the chicken skin before marinating.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
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