Tue, 14 September 2021
Edward Hayden's Tandoori Style Chicken
4 breasts of chicken-cut into strips
2 tablespoons Irish Yoghurts Clonakilty Kefir yoghurt
2 cloves garlic, crushed
1 teaspoon garam masala
½ tsp chilli powder
½ inch ginger, grated
Pinch ground tumeric
Juice of ½ lemon
To Serve:
Mixed lettuce leaves
Lime Wedges
Basmati Rice
Naan Bread
Minted Cucumber Raita
Preheat the oven to 190C/375F/Gas Mark 5.
Mix the yoghurt, garlic, garam masala, lemon juice, ginger and the chilli powder together in a small bowl and season. Spread over the chicken and chill for at least twenty minutes.
Put the chicken strips on a flat baking tray lined with parchment paper and bake in the preheated oven until blackened at the edges, about 15- 20 minutes
Serve on a large platter with some of the salad leaves, basmati rice, naan bread, coriander and some minted cucumber Raita
Minted Cucumber Raita
5 tablespoons Irish Yoghurts Clonakilty Kefir yoghurt
1 cucumber, grated or finely chopped
large handful mint leaves, chopped
large pinch salt
½ green chilli, de-seeded and finely chopped (optional)
Wrap the grated cucumber in a tea towel and squeeze out any excess water.
Mix together all the ingredients and serve chilled as an accompaniment to the chicken
