Tandoori chicken...at home!

I love this recipe. It's so effortless and the results are better than most restaurants and take aways that i've visited who own tandoors. Easy, healthy and wholesome. No bullshit.

I've found that baby chickens always work better for this recipe. Partially  because they cook in no time and there's just enough char/crusty bits and partially because it's ideal for one person. One very hungry person. 

Here's what you'll need:

1 baby chicken - skinless. 

1 small pot fat free yogurt.

1 tbs mashed ginger and same for garlic.

1 lemon

Spices: 1/2 tsp of:  ground cumin, coriander, paprika, smoked paprika, garlic, cayenne pepper. Also sea salt and cracked pepper (to taste) 

1 tbs tomato purée

1 chilli

In a large bowl and the yogurt and everything above. Not the whole lemon, just the juice ;)

Once thoroughly mixed, smother all over the chicken and then let it rest on the fridge for as long as you need to. Stick the oven on to full whack and stick it in when you're ready. Once in, turn it down to 180-200. Cook uncovered. If you cover it with foil it will release all it's juices in the pan and, combining with the yogurt, will become mushy. You want it to dry the yogurt out - so you get this amazing healthy crust. 

Serve with your favourite rice or, like me, on a bed of couscous and/or some home made coleslaw. :)