I love Tandoori Chicken. Taditionally, it is cooked in a clay oven, Tandoor, so this recipe is close enough. It’s spicy and smoky. The pineapple is fresh and crunchy and really compliments the spice of the tandoori chicken. I also served this with brown rice – yum!
recipe adapted from ”The Detox Kitchen Bible’ by Lily Simpson & Rob Hobson
2 thumb-size pieces of fresh ginger, peeled and grated
4 garlic cloves, finely chopped
2 fresh red chillies, seeded and finely chopped
juice of 1 lemon
600 g skinless chicken boneless breasts, cut into strips
2 tbsp plain natural greek yoghurt
1 tbsp smoked paprika
1 tsp ground tumeric
2 tbsp garam masala
1 tbsp olive oil
lemon or lime wedges, to serve
For the salad:
1/2 fresh pineapple, peeled, cored and diced
2 red capsicum, seeded, halved and finely sliced
1/2 purple onion, finely sliced
2 spring onions, finely sliced
half cucumber, halved and finely sliced
a handful of fresh coriander, finely chopped
salt and pepper
lime, to taste
1. Combine the ginger, garlic, chillies and lemon juice in a large bowl and mix well. Add the chicken strips and mix so that all the chicken is coated in the marinade. Cover and refrigerate for 20 minutes.
2. Add the yoghurt, smoked paprika, tumeric, garam masala and olive oil and mix well. Cover again and pop back into he fridge for an hour minimum.
3. While the chicken is in the fridge, prep the salad. Combine all ingredients into a bowl and toss to combine. Season with salt and lime.
4. Preheat a grill pan on medium-high heat. Grill each chicken strip for about 20 minutes, or until cooked. Turning occasionally. Serve skewers with salad and a squeeze of lemon or lime juice. Enjoy!by