Friday, November 28, 2014

Tandoori Chicken

Can we just take a moment and talk about why health food had gotten such a bad rap lately? Healthy food can be delicious, guys! Honest! That's what this post is about. 


We have a Tri challenge coming up next weekend. I am doing a 393 in a team and I am swimming 300 meters. Doesn't sound too impressive but swimming in the sea is hard for a lifelong pool swimmer! Because I want to avoid expiring at the end of my event, I have been training regularly. Mondays, Wednesdays, Fridays - Swimming training and Tuesdays - Soccer. Phew! And I am loving every minute of it. One of the things I love most about New Zealand, apart from its stunning beauty, is the attitude of the people, their enthusiasm to push themselves just a little bit out of their comfort zone all the time and having fun! This sort of an attitude is extremely contagious, beware! 



Anywho, all this insane training is making me quite hungry for good food. This tandoori chicken with a side of moong bean sprouts salad hits all the right notes and is healthy to boot. What's not to love?


Yield - Serves 2
Prep Time - 15 Minutes and marinate overnight
Cook Time - 40 Minutes


Tandoori Chicken with a side of mung bean sprouts salad with pomegranate seeds and walnuts
Tandoori Chicken

Tandoori Chicken with a side of mung bean sprouts salad with pomegranate seeds and walnuts


Ingredients


4 Chicken Legs
3 Tablespoons Yoghurt
1 Teaspoon Ground Ginger
1 Teaspoon Ground Garlic

½ Teaspoon Meat Tenderizer 
1½ Teaspoon Tandoori Chicken Masala
1 Teaspoon Kashmiri Red Chili Powder
2 Teaspoons Kasuri Methi 
1 Lemon
Pepper
Salt

Method


With a sharp knife, cut a few slits in the chicken. Squeeze half a lemon on to the chicken. Add some salt and crack some pepper and add the meat tenderizer. Let this marinate for about half an hour.


In a bowl, combine the yoghurt with the tandoori chicken masala, red chili powder and crushed Kasuri methi. Remember my warnings about Kasuri methi? Don't touch it! Crush it with the back of a spoon!


Add the marinade to the chicken and combine thoroughly. Marinate overnight if possible.


Set the oven to "broil", or at about 225 Celsius (about 450 F). 

Spray some olive oil to grease the baking tray.

Lay the marinated chicken legs on the tray so they aren't over crowded.

Spray some olive oil on to the chicken pieces and bake for about 30 - 40 minutes.

Check on it every now and again!


Squeeze some lemon juice on to the chicken and serve with a salad.

Mung Salad recipe coming soon!

Tandoori Chicken with a side of mung bean sprouts salad with pomegranate seeds and walnuts





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