800g Chicken Breast fillets (all fat removed)
250g Low fat yogurt
1 tspn grated fresh ginger
1 clove garlic crushed
1/4 tspn chili powder
1/2 tspn paprika
1/2 tspn ground cumin
1 tspn turmeric
1/2 tspn garam masala
juice of 1 lime
pinch saffron powder
Cut chicken into large pieces. Combine remaining ingredients. Reserve 2 tbspns of yogurt
mixture. Rub remaining yogurt mixture over chicken. Cover. Marinate in the refrigerator for at
least 2 hours. Place in baking tray with a little MCT Oil - Bake at 180c for 30 minutes. Spread
reserved yogurt mixture over chicken. Bake for 20-30 minutes or until cooked. Serve with
lemon wedges, boiled rice (long or short grain have the least amount of fat) and steamed
vegetables.
250g Low fat yogurt
1 tspn grated fresh ginger
1 clove garlic crushed
1/4 tspn chili powder
1/2 tspn paprika
1/2 tspn ground cumin
1 tspn turmeric
1/2 tspn garam masala
juice of 1 lime
pinch saffron powder
Cut chicken into large pieces. Combine remaining ingredients. Reserve 2 tbspns of yogurt
mixture. Rub remaining yogurt mixture over chicken. Cover. Marinate in the refrigerator for at
least 2 hours. Place in baking tray with a little MCT Oil - Bake at 180c for 30 minutes. Spread
reserved yogurt mixture over chicken. Bake for 20-30 minutes or until cooked. Serve with
lemon wedges, boiled rice (long or short grain have the least amount of fat) and steamed
vegetables.
Little Leakers
Tandoori Chicken
