Copyright John Paul Urizar
www.johnpaulurizar.com.au
With the spice mix made and a tub of yoghurt at hand the marinade for this chicken (or fish) can be whipped up in seconds. It's a perfect dish to take to a family get together where everyone contributes something to the meal. Marinate the chicken just before you leave, transport it in a refrigerated Esky and by the time it's ready to be cooked the flavours will have penetrated well into the chicken.
Preheat the oven to 180 degrees Celsius.
Trim off any excess fat from the chicken and lightly score the surface with a knife. Mix the tandoori mix through the yogurt and pour over the chicken to marinate overnight.
Cook the chicken on a hot grill pan for 3 minutes each side then place in the oven for a further 15 minutes to cook throughout.
Serve with a green salad and cucumber and dill raita.
Note : If you do prefer to use fish buy a thick fillet eg ling, and sear the fish for 2 minutes each side before finishing off in the oven for a further 10 minutes.
Makes 4 servings
| Prep Time: | overnight |
| Cooking Time: | 25 mins |
| Ready in: | overnight + 25 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 998 kj |
| Calories | 239 kcal |
| Fat | 9.1 g |
| Saturated Fat | 3.1 g |
| Total Carbohydrate | 3.8 g |
| Total Protein | 34.6 g |
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