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!
To make your own Tandoori Chicken, you will need:
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.
Chicken skin is a weakness of mine-I just can't help it!
ReplyDeleteI've never had tandoori style chicken-I will bookmark this and try it soon!
This looks great! I'm so lazy today I planned nothing for dinner. Reading your post I wish I had seen it earlier. I could totally go for this tonight!
ReplyDeleteI love tandoori chicken! Looks great!
ReplyDeleteIt's great to see some savory dishes as well and chicken tandoori sounds delicious.
ReplyDeleteyummmmmmmmm that looks awesome
ReplyDeleteInteresting Tandoori chicken recipe, I will try it. Like yourself I'm an Aussie, but I usually do savoury recipes. I do have a Profiterole Tower recipe you may enjoy, Regards Chef Jules
ReplyDeleteThis is a nice recipe of the delicious chicken! I would love to make some tomorrow!
ReplyDeleteThis sounds delicious, and I like all of your side dishes!
ReplyDeleteMmmmm looks delicious! And I love loads of vegies with my meat...colourful and yummy ; )
ReplyDeleteLove tandoori chicken. Cooking the chicken whole like this is a great way of keeping everything from drying out. Usually when I eat tandoori chicken it tastes overcooked, but this looks really good.
ReplyDeleteHope you had a fab valentines :)
*kisses* HH
I'm a big fan of chicken skin too so I would have left it on too! Looks delicious Cakelaw! :D
ReplyDeleteYum yum yum. Look at this! It sounds amazing! I love all of those Indian flavors.
ReplyDeleteDear Lawsofthekitchen, the tandoori chicken looks and sounds awesome! It is nice to have a break from the norm. OMG! Incredible presentation. Loved your site, very professional. Photos were crisp and clear. Recipes concise and easy to read. I shall be back for a bite of more.
ReplyDeleteThank you for sharing.
Cheers, Gaby
You can visit me at http://ptsaldari.posterous.com
I love serving baked beetroot and sweet potato together (sometimes drizzled in a pomegranate molasses and butter mixture, with some feta and dukkah sprinkled over the top, if I am feeling a bit fancy). The chicken looks super tasty :)
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