This one takes a little more advanced prep than most of my recipes but I promise it's worth it...
You Need
- 1/2 red cabbage
- 1/2 white cabbage
- 4 onions
- Light vinegar
- Chicken
- 500g Fat free yoghurt
- 3 tablespoons Tandoori powder
- 5 peppers any colour
- 1/2 cucumber
- Mint Sauce (no sugar)
**I now use a food processor for my veg which I love but you can use a mandolin or just a knife if you are good at chopping**
Cabbage Salad
- Finely shred the cabbage
- Mix it all in a large bowl with about a tablespoon of vinegar and a tablespoon of water,and a pinch of salt stir well
- Cover and leave in fridge over night (if you remember give it a few shakes whenever you are in the fridge
Onion Salad
- Shred the onion and cucumber
- Add two healthy spoonfuls of mint sauce (taste dependant but I like mint)
- Mix well cover and refrigerate
Tandoori Chicken
- Chop the chicken into 2 cm cubes
- In a big bowl mix 1/2 the yoghurt and tandoori powder until all red and no big chucks of powder are visible
- Add in the chicken and stir until all coated
- Cover and refrigerate over night
Next day
- Pre heat oven 180 degrees
- Roughly chop peppers
- Spray a oven dish with dry light and add the peppers
- With a slotted spoon scoop out the chicken pieces shaking off excess yoghurt mix
- Place in the oven dish and then roast for 1-1.5 hours
Riata
- Mix the remaining half of yoghurt with a tablespoon of mint and a teaspoon of sweetener
Serve the chicken and peppers with the mixed cabbage and onion salad and lashings of raita and it's all FREEEEEEEEEEE!
oh this looks delightful and refreshing i will be giving this a try
ReplyDeleteLisa it is so scrummy and my hubs had his with warm pitta which he loved
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