Thursday, January 15, 2015

{Tandoori Chicken with Herb Yoghurt}



This is a killer dinner and if you are a little bit stepford like me and you love a meal plan then marinate the chicken a day or two before you want to eat it, you'll be happy you did.  Also like they used to in the 90's why not throw some leftover chicken on a pizza and once it comes out of the oven dollop on some of the herby yoghurt, its not cool but it would be quite retro and delicious.

...tandoori chicken

6-8 chicken thighs
2 tsp cumin
2 tsp coriander
1/2 tsp turmeric
1 x tbsp paprika
1 tsp sea salt
1 tsp chilli flakes
1 x tbsp grated ginger
3 cloves grated garlic
200g greek yoghurt

...herb yoghurt
200g greek yoghurt
handful mint leaves
handful coriander leaves
juice of half a lime
pinch of sea salt

Combine the chicken thighs with the rest of the marinade ingredients in a large bowl and leave in the fridge for a day or two, or at least overnight.

Preheat the oven to 250 and lay the chicken out in a single layer on a baking tray and cook for 20 minutes then reduce the heat to 120 and cook for a further 20 minutes.  Let the chicken rest for five minutes then slice and serve with rice and the herbed yoghurt (just combine all the yoghurt ingredients in a small bowl and give it a good stir).