Tan­doori Chicken

Woman’s Day (NZ) - - Everyday Food -


1 cup Greek yo­ghurt, plus extra to serve 1 / cup tan­doori paste

3 1 ta­ble­spoon garam masala4 gar­lic cloves, crushed

2 tea­spoons grated fresh ginger

8 chicken drum­sticks chopped toma­toes, co­rian­der to serve DHAL

¼ cup ghee (clar­i­fied but­ter)

2 onions, finely chopped

3 tea­spoons ground cumin

2 tea­spoons ground turmeric

1 tea­spoon ground co­rian­der 3

cups chicken stock

1 cup red lentils 400g can but­ter beans, rinsed, drained

1 long red chilli, thinly sliced

on the di­ag­o­nal

yo­ghurt, paste, garam masala, gar­lic and ginger to­gether un­til smooth. Sea­son.

2. In a non-metal­lic bowl, coat chicken in mix­ture. Place in the fridge to mar­i­nate for at least 1 hour.

3. Pre­heat oven to mod­er­ate, 180°C. Ar­range chicken on a bak­ing pa­per-lined oven tray. Bake for 35-40 min­utes un­til cooked and browned.

4. DHAL. In a saucepan, heat ghee on medium. Sauté onion for 10 min­utes. Add spices, cook­ing for 1 minute. Stir in stock and lentils. Sim­mer, cov­ered, for 10 min­utes un­til soft. Mix in beans and chilli. Sim­mer for 4-5 min­utes to heat. Sea­son.

5. Serve chicken with dhal, and with a salad of tomato, co­rian­der and extra yo­ghurt.

1. In a food pro­ces­sor, pulse

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