Chicken Tandoori
Serves 2
- 2 chicken breasts, skinned and chopped into bite-sized chunks
- 3oz (85g) natural yoghurt
- handful flaked almonds
- 1/2 tbsp lemon juice
- 2 garlic cloves, crushed
- 1/2 tsp grated fresh ginger root
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- pinch of cayenne pepper
- seasoning with a pinch of salt and black pepper
Place the chicken pieces in a shallow casserole dish. Mix together the rest of the ingredients and spread over the chicken, then cover the dish and place it in the fridge to marinate for at least an hour. Bake the chicken in the marinade at 200ºC/400ºF/gas mark 6 for 35–40 minutes until meat is cooked thoroughly. Do not turn. Serve with salad or vegetables and brown rice.
