Tandoori Chicken

BBQ Tandoori Chicken

This recipe is taken from the March/April 2012 Slimming World magazine and uses lamb instead of chicken.

Serves: 4

Ready in about: 40 minutes, plus overnight marinating

Syns: Free on Extra Easy, Free on Original

• 1kg chicken cut into chunks
• 200g fat-free natural yoghurt
• 6tbsp tomato puree
• 4tbsp tandoori curry powder
• 1cm piece fresh ginger, peeled and finely grated
• 1tsp hot chilli powder
• 3tsp sea salt
• 3tbsp lemon juice

1. Put the lamb chunks in a dish in a single layer. Mix together the yoghurt, tomato puree, curry powder, ginger, chilli powder, 2 tsp of sea salt and lemon juice.
2. Rub the mixture onto the chicken pieces.
3. Cover and leave to marinate in the fridge for 4 – 5 hours, or overnight if time permits.
4. Preheat your oven (or bbq 😉 to 220c/200c fan/gas mark 7. Line a baking tray with baking paper. Thread the chicken onto skewers and place on a baking tray.
5. Cook for 12-15 minutes, or until the chicken in cooked.