Chicken Tandoori

Ingredients

·         2 Chicken breasts

·         1 small tub Greek yogurt

·         1 tsp. ground cumin

·         1 tsp. ground coriander

·         ½ tsp. ground turmeric

·         ½ tsp. ginger powder

·         ½ tsp. chilli powder (or to taste)

·         1 small clove garlic, crushed

·         Salt to taste

·         1 tbsp. lemon juice

Preparation

1.       Cut the chicken breasts into 1 inch cubes and set aside.

2.       Mix the spice powders and garlic into the yogurt. You can use low fat yogurt if you prefer. You can also use fresh ginger or ginger paste from a jar rather than ginger powder but go easy on the quantity as it can be quite overpowering.

3.       At this point you can also mix in the salt and lemon juice but if you do so, don't leave the chicken to marinade for more than about 20 minutes or it will become very dry when cooked. If you want to marinade it for a longer time, add the salt and lemon juice just before you cook the dish or sprinkle on to serve.

4.       Thread the chicken onto skewers and either barbeque or cook under a grill using medium heat until the chicken is slightly browned and cooked through.

5.       For a light meal, serve with salad, pitta or naan bread and lemon wedges or for something more substantial with rice and Dahl.

Serves 2

Engela

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