I got a lot of yoghurt this week from the kind people at Total. When it all arrived on Monday, I wasn’t sure what to do with it all. I now have a fair idea use some in salad dressings, some in curries of different types, some in cakes and lastly I plan to make some frozen yoghurt.
I’m really excited by all the different possibilities, the fact that the second shelf of my fridge is full of yoghurt means I am going to have to get creative, and yes I find that exciting.
Tonight I made one of my favourite yoghurt dishes, in fact I have mentioned it here before. But this time I am going to post it myself as I have made a few changes! You can see the original full recipe here.
As you will have guessed by now indian inspired food is sort of a passion of mine, this dish is easy, and although I have never cooked it on a barbecue I am sure it would be perfect. (Lucky you if you are getting the weather for it – as we certainly aren’t.)
In the winter I serve this grilled chicken with rice, and cooling cucumber strips in yoghurt, tonight I served it with a simple spinach and mixed pepper salad.
Tandoori Chicken Marinade
Yield: Enough for 2 chicken breasts
- 2 tablespoons of strained Greek yoghurt
- 1 teaspoon of turmeric powder
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground paprika
- 1/4 teaspoon of chilli powder
- a squeeze of lemon juice
Mix the ingredients together, till the form a smooth paste.
This makes enough for around 3 or 4 chicken breasts. In the past I have left the marinade for hours, but in this case it got 10 minutes, and it was still amazing.
I grilled it for around 7 minutes either side, but if you have thicker cuts you may want to butterfly it or cut it in half to ensure you cook all the way through.