members recipes

The next time you fancy a takeaway DON\'T...make this!
You\'ll save yourself ten quid and enjoy it a lot more...

Ingredients
For the Tandoori Chicken

1 Whole Chicken Breast, trimmed, each breast cut diagonally-ish into 4-5 pieces.

200g Yoghurt

3 dessertspoons Tandoori mix (I use TRS, very tasty).

Juice of half a fresh lemon

half a tsp salt



For the Masala

50g butter

1 large onion

1 thumbsized piece of ginger

1 or 2 cloves of garlic

1 good tsp ground cumin

1 good tsp ground coriander

a half tsp chilli powder

a half tsp tumeric

salt

200ml tomato passata

200ml coconut milk

1 tsp Garam Masala

A couple of hot little chillies

Maybe some sugar to sweeten

Serve with

Sliced cucumber

Plain Basmatic Rice

Method
Mix the yoghurt, tandoori mix, salt and lemon juice.
It should be a nice deep orange colour.
Add the chicken and stick in the fridge for an hour....or so. Longer won\'t kill it!
Start the prep for the rest now and it should all work out fine...
Blitz the onion, garlic and ginger to a pulp.
Heat the butter.
Add the pulp and cook gently for 20 minutes, keep it moving so it doesn\'t burn.
Add the dry spices and stir to mix thoroughly, the mix should be a dry mass now, so careful with the heat.
Add the tomato and mix. Add chillies and let this lot simmer for 20 minutes.
NOW turn your oven grill on to 250C, and start boiling your water
When the water boils and the grill is hot put your chicken on an Alu tray under the grill.
Add rice and a pinch of salt to the water, turn the water down to a gentle simmer.
It should take 11 minutes to cook.
Check your chicken, when it starts to blacken slightly, turn it.
Peel and slice your cucumber.
Add the coconut milk and garam masala to the mix and stir thoroughly.
Gently simmer until the rice is cooked.
Check the turned chicken, it should be perfect...enjoy!