Tandoori Chicken

This is a fabulous recipe even though I do say so myself. It’s very simple so nothing can go wrong and since it’s started one day and cooked the next it’s good on minimum effort.

Don’t be intimidated by the long list of ingredients for the marinade and don’t be surprised by the paleness of the colour – this is the real thing not supermarket day-glo.

2 teaspoons garam masala
1 teaspoon paprika
1 teaspoon ground ginger
.5 teaspoon chilli powder
.5 teaspoon dry English mustard powder
.5 teaspoon turmeric
2 – 3 cloves of garlic
4 chicken breasts (we used to call them supremes back in the 70s!)
10 fluid ounces of zero fat Greek/Greek style yoghurt or skyr. (I prefer skyr)

NOTE – If money is tight and you still want to try this then by a less expensive yoghurt and use chicken thighs.

Mix all the dry ingredients together in a ramekin until they become a uniform colour. Puree the garlic using a mortar and pestle or buy chopping very finely the crushing with a knife.

Mix the garlic in the yoghurt/skyr with the dry ingredients until they are fully blended. Do this with a spoon as you don’t need to get air into it.

Slash the chicken breasts, place them in a large dish and then cover them with the mixture, push some of the mixture into the slashes. Once that’s done cover the whole dish with cling film and leave in the fridge for at least 8 hours –  24 hours is best.

Cook on a wire rack over a roasting tin on 180 c for 20 – 25 minutes depending on the thickness of the breast. The juice should run clear if you insert a skewer into it.

This is best served with a salad and/or some double baked potatoes.