Although the focus of this blog is baking and sweets, I have to confess that I do not live off baked goods! So, for a change of scenery, I am sharing one of my main meal recipe with you today - a lovely Tandoori Chicken from the Heart Foundation's The New Classic Cookbook by Loukie Werle.
The chicken was delicious - although I was a little naughty and left the skin on (the recipe requires the skin to be taken off - to reduce fat, of course). I served the chicken with boiled beans and corn, and baked beetroot and sweet potato. Perhaps this is an eclectic combination, but it tasted good!
1.3kg whole chicken, skin and fat removed (guilty - I removed neither)
150g low fat natural yoghurt
1 teaspoon grated fresh ginger
1 clove garlic, crushed
1/4 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon garam marsala
Make four shallow cuts in each chicken breast. Combine all of the other ingredients in a bowl, reserve 2 tablespoons of the mixture, and rub the rest over the chicken. Cover the chicken and marinate for at least 2 hours.
On the day of cooking, preheat your oven to 180 degrees Celsius. Place the chicken in a non-stick roasting dish, and bake for 30 minutes. Drain the fat, and spread the reserved two tablespoons of marinade over the chicken, and bake for a further 30-60 minutes, until the chicken is cooked to your liking.
This is an easy, spicy, delicious meal, and I would absolutely make this again.