Sunday, 8 July 2012

Spicing it up?

Tandoori Chicken.
This definitely falls into the category of comfort food. Properly cooked, it's moist, tender and full of a whole bunch of delicate, complimentary flavours. It's also very easy and (apart from the time taken to marinade) it's quick!
This recipe is also great with Salmon. (Adjust the cooking time accordingly).


1 Whole Chicken (Or use legs, breasts etc, but chicken on the bone is best).
4 Tbsp Greek Yogurt
1 Tbsp lemon juice
1 Tbsp vinegar
2 Tbsp of your favourite curry powder (You can buy Tandoori powder also, but dont worry, this tastes great with the generic "medium" curry powders most supermarkets sell).

Skin the chicken and, (using a sharp knife very carefully) slash the meat right down to the bone all over. Legs included.
Mix up all the other ingredients in a bowl and spread the mixture all over the chicken. (Be especially careful to get it in the cuts and rub a little in the cavity).

Put it in the fridge for 1 hour (I leave mine overnight, but if you're in a rush, 1 hour is the minimum).

Pre-heat your oven to 220C and place the chicken in a dish in the centre.

A medium bird takes about 45 minutes, if you jab a knife into the meatiest parts and the juices run clear, then it's done. If not, give it another 10 minutes and check again until you're happy.

Thats it! Carve up and serve with a nice chopped salad and a raita! (Recipes coming up)!

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