Tandoori Chicken

Successfully reducing your cholesterol (or weight I am guessing) is all about making sure the meat you eat is brilliantly lean. Definitely don't eat chicken skin! However, marinading meat with the skin on and then cooking it is a great way of protecting the chicken meat from a harsh BBQ flame, keeping it moist and tender. Marinading the meat for more than a day will mean that the tandoori flavour will permeate the chicken and make it much tastier. Our lovely butcher gets most of his chickens from Sutton Hoo, which means you know they have been running around having a great time before they reach the butcher - which is really important.

Ingredients

  • Chicken (cut up into large pieces)
  • 4 tbsp Tandoori Powder
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/2 tsp Chilli Powder
  • 0% Greek Yoghurt
  • Olive Oil

Mix up your spices (you can add more or less chilli) with 3 or 4 large tablespoons of 0% Greek Yoghurt – also add a drizzle of olive oil and some salt & pepper

This marinade should be enough for a small to medium sized chicken, which we quartered (you could buy breasts or legs or thighs etc)

Carefully slash the pieces of meat so the marinade can reach more of the meat

Rub the marinade into the meat and leave in the fridge for at least 3 or 4 hours, preferably overnight

Take it out of the fridge a bit before you want to cook (to bring it back to normal temperature) and then pop in on the BBQ or in the Oven

40 mins at 200˚c or on the BBQ should be enough – but make sure it is cooked properly and give it at least 10 mins to rest before serving so it is moist

We ate this with a lot of saffron rice and a simple salad

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