Tandoori chicken
Ingredients
Four chicken quarters; 175ml of natural low fat yogurt; one teaspoon of garam masala; one teaspoon of ginger pulp; one teaspoon of garlic pulp; one and a half teaspoons of chilli powder; quarter teaspoon of turmeric; one teaspoon of ground coriander; one tablespoon of lemon juice; one teaspoon of salt; a few drops of red food colouring; two tablespoons of corn oil; mixed salad leaves; lime wedges and a quartered tomato.
Method
Skin, rinse and pat dry the chicken quarters. Make two slits in to the flesh of each piece then place them in a dish. Mix the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, ground coriander, lemon juice, salt, red colouring and oil and beat so that all ingredients are well mixed together.
Cover the chicken quarters with the spice mixture and leave to marinate for three hours.
Preheat the oven to 240C and place the marinated chicken into an ovenproof dish and cook for 20 to 25 minutes.
Remove, transfer to a serving dish and garnish with salad, lime and tomato.
Cucumber raita dip
Ingredients
A finely diced quarter of a cucumber. Two tablespoons of mint sauce and one pint of natural yogurt.
Method
Mix all the ingredients and chill. Serve with poppadoms.
Wild basmati rice
Method
Add six ounces of basmati rice and one ounce turmeric to a saucepan.
Add double the amount of boiling water to the rice and cook for 15 t0 18 minutes.
In a separate pan add 8oz of basmati rice and double in the amount of water. Cook as above.
In a third saucepan add four ounces of wild (black ) rice and triple the amount of boiling water. This may take 20 minutes to cook.
When all the rice is cooked, drain and cool in a colander. Mix all together and add some finely chopped coriander.
