(SERVES 4)- 8 chicken drumsticks, skin removed
- 300 ml/ ½ pt/ ¼ cups very low-fat plain yoghurt
- 1 small garlic clove, crushed
- 15 ml/1 tbsp tandoori powder
- 5 ml/1 tsp chopped coriander (cilantro)
- Salt and freshly ground black pepper
- Shredded lettuce
- Lemon wedges
- Tomato wedges
- Coriander sprigs
To Serve:
- 175 g/6 oz/ ¾ cup basmati rice, boiled
- Mustard Carrot Salad
Make several slashes in the flesh of the chicken legs. Mix together the yoghurt, garlic, tandoori powder, chopped coriander and seasoning in a large, shallow dish. Add the chicken and rub the mixture well into the slits. When well coated, leave to marinate for at least 3 hours. Place the chicken in a baking tin (pan). Spoon any remaining marinade over. Cover with foil. Bake in preheated oven at 200degree C/400 degree F/gas mark 6 for 45 minutes. Remove the foil, pour off any liquid and bake uncovered for 15 minutes or until well browned and cooked through. Garnish with lettuce, lemon wedges, tomato wedges and coriander leaves and serve with boiled basmati rice and Mustard Carrot Salad.
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