This is easy-peasy, and great for a barbecue.
1kg of chicken pieces, skin removed (pieces with bones work best)
3 tbs natural yoghurt
2 tbs bought tandoori paste
A squeeze of lemon juice
Mix the yoghurt, tandoori paste and lemon juice together in a large glass or ceramic bowl, add chicken pieces and toss to coat with the mixture. Cover and refrigerate for several hours or overnight. Cook on a rack over a baking dish in a hot oven (or on a hooded or Weber barbecue) for about 45 minutes or until cooked.
Serve with steamed Basmati rice and accompaniments. Here are a few ideas:
Pappadums are great – you can cook them in a toaster instead of frying them. Just watch them carefully, they go from raw to burnt very quickly!
Bought chutneys and pickles add extra flavour. I love Patak’s range, especially the sweet mango chutney. Bike Boy loves the hot lime pickle.
Make some raita from natural yoghurt, diced cucumber, garlic and a little chilli powder. Add some chopped fresh herbs if you like.
Garlic spinach (pictured) – I got this one from the first CSIRO diet book. Just saute some sliced onion and crushed garlic in a little oil till onion is soft, then reduce the heat to low and add a HUGE amount of spinach, putting a lid on the pot, and stirring occasionally till spinach is wilted.
Tomato salad (pictured) – dice a whole tomato, about half a cucumber and a little onion. Throw it in a bowl with a tablespoon of chopped coriander, a squeeze of lemon or lime juice and some salt and pepper.
**You can substitute fish or lamb for the chicken