Healthy Tandoori Chicken & 3 Ingredient Naan
Tandoori Chicken
- 3 chicken breasts or 5 thighs (breasts have less fat but thighs are juicier and have more flavour)
- 1 cup natural yogurt
- 3 cloves garlic, peeled and chopped
- 2 tablespoons lemon juice
- 1 thumb sized piece of ginger
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt and pepper
- Red and yellow food colouring (if desired)
Step 1 - Cut the chicken up into small pieces that you can thread onto skewers or keep the pieces whole. Mix the rest of the ingredients in a container and coat the chicken pieces in the yogurt marinade. Marinate overnight.
Step 2 - Preheat oven to 230C/446F. Line a baking tray with foil to make cleaning easier and place a rack above this. Roast the chicken for 25 minutes or until done.
3 Ingredient Paleo Naan
Adapted from My Heart Beets
- 1 cup thick part of coconut milk (see note below about using regular milk)
- 1/2 cup almond meal
- 1/2 cup tapioca flour
- Oil or ghee for frying
Step 1 - Heat a frypan on high heat. Meanwhile mix the three ingredients together with a spoon. Pour into a jug.
Step 2 - If you have a good non stick pan, I don't think you would even need to use oil but if yours sticks a little, add a teaspoon of ghee or oil. Pour the batter into the pan-make it as small or large as you like but one warning, each naan takes about 8 minutes to cook in total so it depends on how much time you have. That's the only downside about this recipe.
Step 3 - When the bottom has become golden and crispy, turn over.
Note: if you are using regular milk, it is thinner than coconut milk so the batter is much runnier and the resulting texture is a stretchy naan but it does cook slightly quicker than the coconut version. Cook the batter on high heat on a good (as in very non stick) non stick pan without any oil and make sure that they're about 10 cms/4 inches in diameter and not too large.