Indian Takeaway!

Here's a couple of ideas for spicing up chicken breast. If you like Indian food it's worth stocking your store cupboard with a few staple spices. I got an Indian spice tin called a 'Masala Dabba' for Xmas this year..best pressie ever!

Both of these recipes make enough marinade for 4 chicken breasts.

Chicken Tikka
Juice 1/2 lemon
Handful fresh coriander, chopped
4 cloves garlic, chopped
1 Tbsp root ginger, peeled and grated
1 red chilli, deseeded and chopped
200ml low fat natural yogurt
1/4 Tsp grated nutmeg
1 Tbsp mild olive oil
1 Tsp chilli powder
1 Tsp ground cumin
1 Tsp garam masala
1 Tsp ground ginger
2 Tsp ground coriander

1) Put everything in a food processor except the lemon juice and blend until smooth.
2) Slash the chicken breasts, pour over lemon juice and then the marinade. Make sure all the chicken is well coated and leave to marinate, covered in the fridge, for as long as possible (ideally over night).
3) To cook, transfer chicken and most of the marinade to a baking dish, cover with foil and pop in the oven for 30 mins or so until chicken is cooked through. Towards the end of cooking time, remove the foil to colour the chicken.

Chicken Tandoor Kebabs
140ml low fat natural yogurt
1 Tbsp mild olive oil
60ml passata (sieved tomatoes)
1/2 Tbsp root ginger, peeled and grated
2 garlic cloves, peeled and crushed
1/2 Tsp garam masla
1/2 Tsp chilli powder
1/2 Tsp smoked paprika
1/2 Tsp turmeric

Mix everything together and marinade the chicken, covered in the fridge, for 2 to 3 hours. For this I chop the chicken into chunks and thread onto a skewer to make a kebab. To cook, I use a griddle pan (or frying pan) and cook for about 15mins turning the kebabs occasionally.