Tandoori Chicken

This is a healthy recipe, I have used skinned chicken, low fat yogurt, and paprika and tomato puree instead of food colouring. Some of the bought tandoori spices contain lots of colour and MSG.

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1 large chicken, skinned and cut into 12 pieces
1 onion; finely cut
3 garlic cloves; minced
2 inch piece of ginger; grated
green chillies; minced
1 tspn tomato puree
2 tblspn paprika powder
2 tblspn coriander powder
1 tbl cumin powder
1/2 tspn garam masala
salt to taste
1 cup yogurt
1 lemon; juiced
2 tablespoons of olive oil





Method
1. Mix the onion, garlic, ginger, chilli, tomato pureee, salt, all the spices, olive oil, lemon juice and yogurt in a large bowl
2. Marinate the chicken in this mix ovenight
3. Heat the oven to 220 or 400, place the chicken (just the chicken coated with the marinade, don't be tempted to pour in the left over marinade; or you will not get nice crispy chicken)* into a greased dish. OR you can bbq the chicken
4. Bake for 30 minutes, or until brown.

Serve with a mango salsa, red leaf lettuce, orange and almon salad, smashed potatoes and spicy sweet corn curry

*You can use the leftover marinade to coat some vegetable / potatoes and bake in the oven