Chicken Tandoori

At the weekend, it can be all too tempting to order in a take-away, but many are cooked in inflammatory oils, laden with salt and the ingredients are of questionable quality.

So why not try this fabulous chicken tandoori recipe and create your own “fake-away”?

The herbs and spices in this dish lend it anti-inflammatory properties and it would go well with some brown basmati rice – or check out my cauliflower rice recipe – some steamed veg or a big green salad.

For vegetarians, tofu would work just as well.

Serves 2

Ingredients:

2 organic (minimal free-range) chicken breasts, skinned, boned and cut into bite-sized chunks

85g natural yoghurt

Handful of flaked almonds

1/2 tbsp lemon juice

2 garlic cloves, crushed

1/2 tsp fresh ginger root, grated

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground turmeric

Pinch of cayenne pepper

Generous seasoning with salt and black pepper 

Method:

1. Place the chicken pieces in a shallow casserole.

2. Mix together the rest of the ingredients and spread over the chicken, then cover the dish and place it in the fridge to marinate for at least an hour.

3. Bake the chicken in the marinade at 200°C/400°F/gas mark 6 for 35-40 minutes until meat is cooked thoroughly.

4. Serve sprinkled with chopped fresh coriander, lime slices and chopped chillies.