Ingredients
| 6 |
chicken breasts |
| 1 |
FAIRTRADE lemon |
| 120 ml |
natural yoghurt |
| 1 small |
cooking onion |
| 3 |
cloves garlic |
| 10 ml |
ground coriander |
| 5 ml |
chilli powder |
| 5 ml |
FAIRTRADE ground ginger |
| 10 ml |
cumin |
| 10 ml |
FAIRTRADE turmeric |
| 2 |
bay leaves |
| FAIRTRADE |
Sources
Lemons
Chutney
Rice
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Method
Preparation
Skin the onions and chop fine.
Skin the garlic and crush.
Zest and juice the lemon.
Slice the chicken into large "cubes".
Mix the yoghurt, lemon juice and ground spices, together with the bay leaf, in a mixing bowl. Add the chicken pices and turn to ensure they are all covered. Leave overnight in a cool place (the refridgerator is fine).
Cooking
Take the chicken pieces out of the marinade and place on a baking tray with a grid underneath if possible.
Bake in the oven at Gas Mark 4 for 25 minutes. Turn up to Gas Mark 6 for the last 5 minutes to crispen the chicken.
To serve
Serve with Nan bread, FAIRTRADE chutney, raita or cucumber sauce, and some Indian side dishes.
Variation
Skewer the pieces for Chicken Tikka Kebabs, and grill.
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