1 whole chicken
½ cup Sharwoods tandoori paste
1 cup natural Mundella Greek yoghurt
1 garlic clove, crushed
1 tsp ground cumin
1 tbs lemon juice
½ cup chopped coriander leaves
Steamed basmati rice, to serve
True Foods Naan bread, warmed, to serve
1 Lebanese cucumber, cut into wedges, and coriander leaves, to serve
Slice chicken into 3cm thick pieces. Combine tandoori paste, yoghurt, garlic, cumin, lemon juice and coriander in a large snap-lock bag. Add chicken and seal bag. Rub bag to combine ingredients and coat chicken. Remove excess air from bag and reseal. Label and date. Marinate in refrigerator overnight, then freeze for up to 2 months.
Defrost chicken in fridge overnight. Remove chicken from marinade. Transfer marinade to a small saucepan over medium heat. Bring marinade just to the boil, then reduce heat and simmer gently for 10 minutes.
Meanwhile, cook chicken on a chargrill or frying pan over high heat for 3 minutes each side or until golden. Serve with sauce, rice, naan, cucumber and extra coriander.
tip: to make this super quick and no-fuss dinner even easier when it’s time to cook, look for precooked microwaveable rice.