TANDOORI CHICKEN
Tandoori Chicken
GUYS…the Dinner Spinner iPhone, slash iPad App is OUT…its available now…really! SO exciting to get an email on Saturday from our developer with the news that Apple Inc had got their skates on and the app is out! So go check it out; reduced introductory price for the first 30 days, so buckle up and pay the price of a coffee and a cake and have the convenience of your Dinner Dilemma solved where ever you are!
*25 delicious, easy to make dinners
* All using a Thermomix
* 4 brand new, never previously released recipes
* Versatile to suit all tastes
* Includes 8 tasty vegetarian dishes
Solve your Daily Dinner Dilemma now!
Just to peak your interest, here is one of the more popular recipes from Dinner Spinner, yes that would be the BOOK and the APP…hope you enjoy. (OH, and of course, Merry Christmas from me!)
NEED:
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp black peppercorns
3 tbsp paprika
1 tsp cayenne pepper
2 tbsp turmeric
2 cloves garlic
2 red chilies, deseeded
100g onion
2 tbsp EVOO
15g ginger, peeled
30g lime juice, fresh
70g tomato paste
80g Greek yoghurt
Sea salt to taste
4-6 chicken Maryland (thigh and breast attached, skin on, on the bone)
DO:
Place cumin, coriander, peppercorns, paprika, cayenne & turmeric into Thermomix bowl & dry roast 10 min/Varoma/speed 2.
Cool slightly before milling 1 min/speed 10.
Add all remaining ingredients except chicken and blend 10 sec/speed 4. Scrape down and repeat.
Place chicken into large baking dish & slash the skin in large diagonal strips. Rub tandoori mixture into skin & cover chicken for several hours to marinate.
Heat grill to minimum 200°C (or hotter if available). Grill chicken for around 20-30 minutes until well cooked.
SERVE:
With steamed rice, Naan bread or oven fries & a garden salad.
