Easy Chicken and Lentil Curry

This easy, hearty curry can be made in minutes and is perfect for busy week day evenings. It contains tender chicken thigh fillets, red lentils and chopped tomatoes, but is brought together by a super tasty blend of spices. Serve with basmati rice and steamed veggies for a healthy family dinner packed full of protein and flavour.

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Key Ingredients

(see below for full list of ingredients)

  • Chicken Thigh Fillets: I love chicken thigh fillets as they are succulent and more flavoursome than chicken breast.
  • Peeled chopped tomatoes: The curry sauce is tomato based, so is a little healthier than those based on coconut milk.
  • Red Lentils: Red lentils do not require as much time to cook as some other lentil varieties so they are ideal for this quick curry.
  • Curry Powder, Garam Masala, Ground Ginger, Ground Fenugreek: This blend of spices brings a wonderful flavour to the dish and ties it all together.

How To Make Easy Chicken and Lentil Curry

Step 1: In a large pan heat 2 tbsp light olive oil on a medium-low heat. Fry 1 large finely chopped onion for 5 – 7 minutes until soft and translucent. I like to use a large wok with a lid for this.

Step 2: Add in 3 cloves minced garlic, 1.5 tbsp medium curry powder, 0.5 tsp garam masala, 0.5 tsp ground ginger and 2 tsp ground fenugreek, and cook for an additional 2 minutes stirring throughout.

Step 3: Add in 1 kg chicken thigh fillets, 100 g rinsed red lentils, 400 g peeled chopped tomatoes and 200ml water and stir well. Turn up the heat a little to bring it all to a simmer. Simmer for 10 minutes without the lid.

Step 4: Give it a stir and then cover the pan with the lid. Allow to simmer with the lid on for a further 15 minutes, stirring again after 7 minutes.

Step 5: Add 0.5 tsp dried coriander and 0.5 – 0.75 tsp salt (according to your taste) and stir through again.

How To Serve Easy Chicken and Lentil Curry

  • Serve with basmati rice, and your choice of steamed vegetables.
  • For a more indulgent meal add a drizzle of plain yoghurt, and also serve with my paratha roti or easy garlic naan.

Tips for Making Easy Chicken and Lentil Curry

  • Take a bit of time to fry the onions until they are soft and translucent as this releases a nice savoury, but less pungent, flavour of the onion which makes the perfect base for this dish.

Easy Chicken and Lentil Curry Recipe


Serves:
4 – 6
Preparation Time:
10 minutes
Cooking Time:
35 minutes

INGREDIENTS

  • 2 tbsp light olive oil
  • 1 large onion peeled and finely chopped
  • 3 cloves garlic minced
  • 1.5 tbsp mild curry powder
  • 0.5 tsp garam masala
  • 0.5 tsp ground ginger
  • 2 tsp ground fenugreek
  • 1 kg chicken thigh fillets
  • 100 g red lentils
  • 400 g peeled chopped tomatoes
  • 200 ml water
  • 0.5 tsp dried coriander
  • salt to taste (around 0.5 – 0.75 tsp)

METHOD

  1. In a large pan heat the oil on a medium-low heat. Fry the onions for 5 – 7 minutes until soft and translucent. A large wok with a lid is ideal for this.
  2. Add the garlic and spices (curry powder, garam masala, ground ginger and fenugreek) and cook for an additional 2 minutes stirring throughout.
  3. Add in the chicken, lentils, tomatoes and water and stir well. Turn up the heat a little to bring it all to a simmer. Simmer for 10 minutes without the lid.
  4. Give it a stir and then cover the pan with the lid. Allow to simmer with the lid on for a further 15 minutes, stirring again after 7 minutes.
  5. Add the coriander and salt and stir through again.

NOTES

  • Garnish with some additional dried coriander and a drizzle of plain yoghurt.

Turkish-Style Yoghurt Soup with Chicken and Wild Rice

This rich chicken soup contains yoghurt and shredded chicken for protein, hearty wild rice and a delicious paprika garlic butter. I first tried this at one of my local Turkish restaurants. I loved it, and knew I had to learn to make it myself. It’s such an easy soup to make. Great for lunches, or when you’re feeling under the weather, and it also makes an impressive starter.

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Key Ingredients

(see below for full list of ingredients)

  • Chicken Fillets and Chicken Stock: The base of the soup is chicken stock. The shredded chicken meat makes it more fulfilling.
  • Egg Yolk and Yoghurt: Add a slight thickness and creaminess to the soup, though it’s not as creamy as most british soups which normally contain cream. The yoghurt also adds a slight tanginess which works well with the paprika and garlic.
  • Wild Rice: The rice gives this soup more substance and makes it really hearty. Traditional recipes use white rice however, I use wild rice in my version as it has a slight nutty flavour that balances well with the rest of the soup flavours.
  • Paprika Garlic Butter: Think of this as a soup garnish, but it gives the soup flavours more of a wow factor and adds a lovely red/orange colour to the soup.

How To Make Turkish-Style Yoghurt Soup with Chicken and Wild Rice

Step One: In a small saucepan bring 240 ml water to the boil. Add in 90 g wild rice and lower the heat. Simmer with the lid on for around 50 minutes until the rice is cooked.

Step Two: In the meantime add 1 tbsp olive oil to a large saucepan on a medium heat add one medium onion diced and cook for around 5 minutes until softened.

Step Three: Add in one carrot diced and cook for a further 3 minutes.

Step Four: Add in 500 g chicken thigh or breast fillets, along with 1 litre chicken stock, and simmer for 25 minutes until the chicken is cooked through.

Step Five: Drain and remove the chicken fillets. Use two forks to pull the meat apart so that it is shredded. Set aside.

Step Six: Strain the chicken stock. Discard the carrot and onion.

Step Seven: In a large bowl add in 240 ml plain yoghurt, one egg yolk and 2 tbsp plain flour. Whisk together until smooth.

Step Eight: Spoon the chicken stock into the yoghurt-egg yolk-flour mixture around 2 tablespoonfuls at a time to begin with and whisk thoroughly. Gradually add in more and more stock until all the stock has been incorporated. Really go slow with this step so that the egg doesn’t curdle.

Step Nine: Add this mixture back into the saucepan along with the shredded chicken and cooked wild rice. Simmer for a further 5 minutes.

Step Ten: Make the paprika garlic butter. In a small frying pan heat 2 tbsp unsalted butter over a medium-low heat. Add in 3 cloves garlic crushed, 2 tsp paprika and 0.25 tsp cayenne pepper. Fry for around 3 minutes until the garlic starts to go brown.

Step Eleven: Either add the paprika garlic butter mixture to the rest of the soup and stir in, or dish the soup into four bowls and drizzle decoratively with the paprika garlic butter.

How To Serve Turkish-Style Yoghurt Soup with Chicken and Wild Rice

  • This can be eaten as a meal on its own.
  • You can also serve this with crusty bread.

Tips for Making Turkish-Style Yoghurt Soup with Chicken and Wild Rice

  • You can substitute white rice (basmati or long grain) for wild rice. In fact this is a great dish for using up leftover cooked rice.
  • You can also substitute the chicken fillets with cooked chicken (like left over roast chicken), just add the cooked chicken in at the end with the rice.
  • Be sure to add the stock to the yoghurt-egg yolk-flour mixture very gradually to prevent the egg from curdling. Really be patient with this step – it’s totally worth it.
  • You can also make this dairy free by substituting the yoghurt with oatgurt, and you can substitute the butter with olive oil.
  • If making this as a cold and flu remedy add in an additional 2 crushed cloves of garlic at Step Four when the stock is added to the pan.

Turkish-Style Yoghurt Soup with Chicken and Wild Rice Recipe


Serves:
4
Preparation Time:
10 minutes
Cooking Time:
55 minutes

INGREDIENTS

  • 240 ml water
  • 90 g wild rice
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 carrot diced
  • 500 g skinless and boneless chicken thigh fillets
  • 1 litre chicken stock
  • 240 ml plain yoghurt
  • 1 egg yolk
  • 2 tbsp plain flour
  • 2 tbsp unsalted butter
  • 3 cloves garlic
  • 2 tsp paprika
  • 0.25 tsp cayenne pepper
  • salt and pepper to taste

METHOD

  1. Bring the water to the boil, add in the rice, then turn down the heat to a simmer. Cook the rice with the lid on for 50 minutes.
  2. In the meantime add the olive oil to a large saucepan and heat on a medium heat. Add the onions and cook for around 5 minutes until soft.
  3. Add the carrot and cook for a further 3 minutes.
  4. Add in the chicken and the stock. Cover with lid and simmer for 25 minutes.
  5. Remove the chicken fillets and use two forks to pull the chicken apart shredding the meat.
  6. Strain the stock. Discard the onions and carrot.
  7. In a large bowl add the yoghurt, egg white and flour, and whisk well until smooth.
  8. Spoon a little stock into the yoghurt-egg-flour mixture and whisk. Gradually add in more and more stock whisking well until the mixture becomes more liquid and all the stock is incorporated.
  9. Add this back into the saucepan with the shredded chicken and cooked rice, and place on a low heat to simmer for a further 5 minutes.
  10. Heat the butter in a frying pan over a medium-low heat. Once the butter has melted add in the garlic, followed by the paprika and cayenne pepper.
  11. Add this paprika garlic butter mixture to the rest of the soup. Stir and serve.

The Best Air Fryer Chicken

I absolutely love fried chicken, and when I got an air fryer, chicken was the first recipe I wanted to perfect with it. This recipe produces tasty seasoned chicken that is crispy on the outside but succulent in the inside. It’s so quick and easy to make, and no marinating is required to achieve nice flavoursome meat – the air fryer just seems to work its magic. Another great thing about this recipe is that it uses significantly less oil to achieve that crispiness compared to pan or deep frying.

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Key Ingredients

(see below for full list of ingredients)

  • Chicken: You can use chicken thighs, drumsticks or a mix of both. I prefer to leave the skin on as the air fryer gets the skin perfectly crispy. However, if you want a healthier meal then you can remove the skin before seasoning the chicken, it will still be delicious.
  • Garlic Powder and Onion Powder: Gives the chicken a deep savoury flavour.
  • Paprika: Adds a bit of sweetness and colour to the chicken.
  • Mixed Dried Herbs: Adds a warm earthy aroma to the flavour.

How To Make The Best Air Fryer Chicken

Step One: Pre-heat your air fryer at 200 °C for 5 minutes. I use my Ninja AF100UK.

Step Two: In a ramekin, small bowl or cup combine 2 tsp garlic powder, 2 tsp paprika, 1 tsp onion powder, 1/2 tsp mixed dried herbs, 1/2 tsp salt and 1/4 tsp ground black pepper. Mix well with a teaspoon.

Step Three: Add the chicken to a large mixing bowl. You may leave the skin on as it will crisp up during the cooking process. On the contrary, you can remove the skin if you want to be healthier. Add the spices to the chicken and ensure that all sides of the chicken pieces are seasoned.

Step Four: Add in 2 tbsp of vegetable oil and mix well.

Step Five: Place the crisper tray to the air fryer and place the seasoned chicken on top. Do not over crowd the chicken as this will hinder the chicken from becoming crispy. Cook the chicken in batches if required. Cook the chicken at 200 °C for 20 to 25 minutes turning after 10 minutes.

How To Serve The Best Air Fryer Chicken

  • Serve with air fryer sweet potato fries, french fries or brown butter mash potatoes, and a side of healthier coleslaw.
  • If you want to have a super healthy meal then serve with a garden salad.

Tips for Making The Best Air Fryer Chicken

  • For crispness, make sure that the chicken is quite dry before adding the seasoning. You can pat the chicken portions down with kitchen paper if need be.
  • The key to crispy chicken is to make sure that your chicken is spaced out on the air fryer crisper tray. This will allow the hot air to circulate around the chicken for crispier results.

The Best Air Fryer Chicken Recipe


Serves:
4
Preparation Time:
5 minutes
Cooking Time:
20 – 25 minutes

INGREDIENTS

  • 1 kg chicken thighs or drumsticks (skin on or removed for healthier chicken)
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 0.5 tsp mixed dried herbs
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 2 tbsp vegetable oil

METHOD

  1. Pre-heat air fryer at 200 °C for 5 minutes. I highly recommend the Ninja AF100UK air fryer.
  2. In a ramekin mix the garlic powder, paprika, onion powder, mixed dried herbs, salt and pepper.
  3. Add the chicken portions to a large bowl and pour the seasoning on top. Mix well.
  4. Add the oil to the chicken and mix well.
  5. Place the crisper tray in the air fryer pan and place the chicken on top. Do not over crowd the tray. Cook in batches if necessary. Cook the chicken at 200 C for 20-25 minutes turning after 10 minutes.

Chicken Satay

Chicken Satay skewers are one of my favourite starters. What’s not to love? Succulent bites of chicken are marinated in lemongrass and curry. They are then accompanied by a sweet peanut dipping sauce that complements the spices so well. And bonus, it is so easy to make authentic tasting chicken satay at home.

This four step recipe makes eight chicken skewers and more than enough of the delicious dipping sauce. You can use any left over sauce as a dressing for a noodle salad (see notes below).

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Chicken Satay Recipe

Makes: 8 skewers
Preparation Time: 10 minutes
Marinating Time: 1 hour to overnight
Cooking Time: 15 minutes

INGREDIENTS

For the chicken skewers:

  • 625 g chicken thigh fillets chopped into chunks
  • 1 tbsp garlic powder
  • 1 tsp lemon grass paste
  • 1 tbsp curry powder
  • 2 tsp Thai red curry paste
  • 1 tsp caster sugar
  • 1 tsp salt

For the peanut sauce:

  • 400 ml coconut milk
  • 2 tbsp Thai red curry paste
  • 180 g smooth peanut butter
  • 50 g caster sugar
  • 2 tbsp dark soy sauce
  • 1 tbsp Japanese rice wine vinegar

METHOD

  1. Add the chicken to a large bowl. Add the garlic powder, lemongrass paste, curry powder, curry paste, sugar and salt, and mix well. Cover with cling film and leave to marinate in the fridge for one hour or overnight.
  2. In the meantime make the dipping sauce. Add the curry paste, peanut butter, sugar, soy sauce and vinegar to a small pan. Place on a medium low heat and stir well until soft and combined, approximately 5 minutes. Remove from the heat.
  3. Thread the chicken onto skewers, I use 20 cm metal kebab skewers by KitchenCraft.
  4. Cook the skewers on a medium high heat in the grill or on a non-stick pan until brown, around 7 minutes on each side. I use my Tefal Grill Pan.

NOTES

  • The skewers can be served as a starter or as a main meal with rice and a salad.
  • Any left over sauce can be thinned with water and served as a dressing for a Thai noodle salad (rice noodles, grated cucumber, carrot and mangetout, and sprigs of fresh mint and coriander).

Chicken Shawarma

My guilty pleasure would have to be a mixed kebab with garlic sauce accompanied by a mountain of chips and melted cheese – yum. During Lockdown 2.0 here in the UK, it’s definitely something I’ve been missing as my favourite kebab shop doesn’t do deliveries. I have however been making Middle Eastern-style chicken shawarmas, which has definitely appeased my kebab cravings. In this dish succulent chicken thigh fillets are marinated overnight in an aromatic blend of spices. They can then be grilled or cooked in a pan, before being sliced up and served with salad, your choice of flat bread and a garlicy yoghurt sauce. This is such a quick and easy three step recipe, but is so flavoursome that I’m sure we still won’t be frequenting the kebab shop once this pandemic is over.

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Chicken Shawarma Recipe

Serves: 4
Preparation Time: 5 minutes
Marinating Time: 2 hours to overnight
Cooking Time: 16 minutes

INGREDIENTS

  • 1 kg chicken thigh fillets
  • 2 tbsp garlic powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp cayenne
  • 4 tsp smoked paprika
  • 1.5 tsp salt
  • 0.5 tsp pepper
  • 1-2 cardamom pods slightly crushed
  • 3 cloves garlic minced
  • 4 tsp olive oil
  • juice half lemon

METHOD

  1. In a large bowl mix all the ingredients together ensuring that the chicken thighs are evenly coated with the marinade.
  2. Cook in the grill or on a grill pan/heavy bottomed frying pan on the hob using a medium high heat for 6-8 minutes each side until the fillets are nice and brown and the juices are clear. I use my Anolon Grill Pan for this, click here for more details.
  3. Slice the fillets, place the meat back in the pan on a high heat for 2 minutes whilst stirring. This will brown some of the edges of the chicken slices and will enhance the flavour.

NOTES

  • Serve with naan or roti (I know, this isn’t Middle Eastern but it works well with the shawarma), a mixed salad and yoghurt or garlic sauce.

Jamaican Brown Stew Chicken

Brown Stew Chicken is an inherent Jamaican classic. In this dish, seasoned chicken is first browned for flavour before being added to sautéed onions and garlic, and being stewed with carrots and sweet peppers. The flavour quartet of pimento berries, thyme, spring onion and scotch bonnet pepper, so quintessential of Jamaican cuisine, is what sets this dish apart from other chicken stews.

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Jamaican Brown Stew Chicken Recipe

Serves: 4-6
Preparation Time: 10 minutes
Marinating Time: 3 hours to overnight
Cooking Time: 25 minutes

INGREDIENTS

  • 1 kg skinless chicken portions (legs or thighs or a mix of the two)
  • 2 tbsp garlic powder
  • 2 tbsp all purpose seasoning
  • 1 tbsp chicken seasoning
  • 0.5 tsp salt
  • 0.5 tsp ground black pepper
  • 3 sprigs fresh thyme roughly chopped
  • 5 tbsp light olive oil
  • 1 large onion chopped
  • 3 spring onions chopped
  • 3 cloves garlic minced
  • 1 sweet pepper deseeded and sliced
  • 2 carrots peeled and sliced
  • 1 tsp scotch bonnet pepper sauce
  • 3 pimento berries
  • 300 ml water
  • 1 tbsp butter

METHOD

  1. Place the chicken portions in a large bowl. Add the garlic powder, all purpose seasoning, chicken seasoning, salt, pepper and thyme and mix well. Cover with clingfilm and leave to marinate in the fridge for at least 3 hours, but overnight would be better.
  2. Heat 3 tablespoons of the olive oil in a large heavy bottomed frying pan using a high heat. Scrape the thyme from the chicken portions, but put the thyme aside for later. Fry the chicken in batches for around 3 minutes on each side until they are a nice deep brown colour. Place the browned off pieces in a plate and set aside whilst you brown of the next batch. I use my trusty 28 cm Anolon Sauté Pan for this as it has a big enough area to brown the chicken in larger batches and it is also deep enough to hold the gravy that this dish will produce. Click here for more details on the pan.
  3. Once all the chicken has been browned add two tablespoons of olive oil to the pan, don’t worry about any brown crust that has formed on the bottom of the pan from the frying, just scrape this and mix it into the oil. On a medium heat sauté the onions and spring onions until they are translucent.
  4. Add the garlic, sweet peppers, carrots, scotch bonnet sauce, pimento berries and thyme from the marinade and stir well before adding the chicken back to the pan.
  5. Add the water and the butter. Cover the pan and simmer for 25 minutes until the gravy has reduced.

NOTES

Paprika Chicken with Sour Cream

This recipe came about after I had an excess of sour cream from baking cakes. I wanted to use the sour cream to make a savoury dish with chicken and after getting some inspiration online paprika chicken seemed like the ideal dish, and it was a hit with the family. Here’s my ad-hoc recipe.


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Paprika Chicken with Sour Cream

Serves: 4

Preparation Time: 1 – 24 hours

Cooking Time: 25 – 35 minutes

INGREDIENTS

  • 1 kg chicken thigh fillets cut into bite sized pieces
  • 2 tbsp garlic powder
  • 1 tbsp smokey paprika
  • 2 tbsp light olive oil
  • 1.5 onion finely chopped
  • 4 cloves garlic crushed
  • pepper to taste
  • 1 tsp smokey paprika (additional to the above)
  • 236 ml chicken stock
  • 236 ml sour cream

METHOD

  1. Mix the chicken, garlic powder and the tablespoon of paprika and marinade for one hour (or overnight).
  2. Heat one tablespoon of the olive oil in a deep frying pan and on a high heat brown off the chicken pieces in batches for around 2 minutes per side. Set aside
  3. Add the remaining oil to the pan use a wooden spoon to scrape loose any brown bits from the bottom before adding in the onions. Sautee on a medium heat until the onions are soft and translucent, around 3-5 minutes.
  4. Add the crushed garlic, the teaspoon of paprika and the chicken, and mix well before adding in the chicken stock. Simmer for 20 minutes.
  5. Remove from the heat and drizzle the sour cream on top.

NOTES

  • Garnish with chopped spring onions.
  • Serve with rice or mashed potatoes.
  • For the chicken stock I use two chicken Oxo cubes dissolved in 236 ml of hot water.

Arroz Caldo

Arroz Caldo is a Filipino chicken and rice soup or rice porridge. In this dish the chicken is cooked with a sauteed onion, garlic and ginger base before adding in rice, fish sauce and chicken stock. When served the soup is garnished with a boiled egg, spring onion and crunchy toasted garlic. Additional fish sauce and calamansi (a type of citrus fruit that is a hybrid of a kumquat and an orange, native to the Philippines) are also normally at hand to bring the flavours out even more if desired.

In the Philippines this dish is typically eaten during the cooler rainy season days, sometimes as a breakfast dish. However, my mum makes this for my daughter and I when we’re feeling under the weather. It is the ultimate Filipino comfort food.

Some people make this with glutinous rice, but I use basmati rice. I’m not a huge fan of fish sauce so in my version I substitute this with oyster sauce. Calimansi is also difficult to find here in the UK, so I substitute this with lemon instead. For extra depth of flavour I marinade chicken thighs overnight in garlic powder and soy sauce, this gives the chicken a richer brown during the initial browning.


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Arroz Caldo Recipe

Serves: 4
Preparation Time: 15 minutes
Marinating Time: 30 minutes – 12 hours
Cooking Time: 45 minutes

INGREDIENTS

  • 1 kg skinless chicken thighs
  • 2 tbsp garlic powder
  • 1 tbsp reduced salt soy sauce
  • 2 tbsp light olive oil
  • 12 cloves garlic finely chopped
  • 1 medium onion finely chopped
  • 4 cloves garlic crushed
  • thumb sized piece of ginger finely chopped
  • 1.5 l chicken stock
  • 200 g basmati rice
  • 1tsp finely ground black pepper
  • 1 tbsp oyster sauce
  • 2 stalks spring onion finely chopped for serving
  • lemon slices for serving
  • boiled eggs for serving
  • fish sauce or additional oyster sauce for serving

METHOD

  1. Marinade the chicken: Cut 2 slashes into each chicken thigh, add them all to a large bowl and combine with the garlic powder and soy sauce. Cover and leave in the fridge for at least half an hour or overnight.
  2. Toast the garlic: Add the oil and chopped garlic to a large saucepan. Put over a medium heat and stir as it all heats up. Cook garlic until golden brown. Pour into a metal sieve and place the sieve on a plate lined with kitchen roll to absorb the excess oil.
  3. In the same pan brown the chicken thighs in batches on a high heat for around 5 minutes per side. Then set aside.
  4. In the same pan fry onions on medium heat until soft. Add in the crushed garlic and the ginger and cook for a further 2 minutes.
  5. Add in a little stock and stir well to de-glaze the bottom of the pan. Then add remaining stock, rice and the chicken and stir well. Simmer for 25 mins.
  6. Serve in bowls topped with a boiled egg, spring onion and toasted garlic garnish and a slice of lemon.

NOTES

  • Yes, the fried garlic garnish is a bit of a faff (peeling garlic is so tedious), but it definitely makes this dish pop – the effort is so worth it.
  • Tip: when peeling the garlic slice off the hard end of the clove (where the cloves join together in the bulb) then place the clove under the handle of your knife. Press down firmly on the handle to very slightly crush the clove. This will loosen the skin and make it easier to peel off.

Easy Tandoori Chicken

One of my favourite Indian dishes is tandoori chicken. In this dish tender chicken pieces are marinaded in yoghurt and flavoursome spices, and cooked to a slight char. This is a great dish to include if you are having a barbecue and want an alternative to the usual sweet barbecue marinades. However, with a little advanced preparation, this also makes an easy mid-week meal.


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Easy Tandoori Chicken Recipe

INGREDIENTS

  • 1 kg skinless and boneless chicken thigh fillets chopped into bite size pieces
  • 300 g natural yoghurt
  • 4 tsp extra virgin olive oil
  • 10 cloves garlic crushed
  • 4 tsp cumin
  • 4 tsp ground coriander
  • 4 tsp garam masala
  • 4 tsp ground fenugreek
  • 4 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper

METHOD

  1. Place all the ingredients in a large bowl and mix well. Cover the bowl with clingfilm and leave in the fridge for a minimum of two hours or overnight.
  2. Preheat the oven to 200 °C fan (or 220 °C conventional). Prepare two baking trays by adding a rack to each one.
  3. Skewer the chicken – distribute the chicken pieces over 12 metal skewers.
  4. Spread the skewers evenly over the racks on the baking trays. Cook for 25 minutes turning after 15 minutes. Alternatively, the skewers can be cooked on a barbecue.

NOTES

Oven Baked Crispy Chicken Wings

This is my slightly healthier version of fried chicken wings, ideal for when you fancy fried chicken but don’t want to go through the faff and mess that comes with frying (using and then having to find a way of discarding lots of oil, and oil splatters on your hob and splash back etc). These seasoned chicken wings are tender and juicy on the inside, but nice and crisp on the outside.


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Oven Baked Crispy Chicken Wings Recipe

Serves: 4
Preparation Time: 5 mins
Baking Time: 50 mins

INGREDIENTS

  • 1 kg chicken wings cut at joints
  • 40 g plain flour
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp mustard powder
  • 0.5 tsp salt
  • 1 tsp pepper
  • 3 tbsp butter

METHOD

  1. Pre-heat your oven to 200 °C fan (or 220 °C conventional).
  2. Use kitchen roll to pat the chicken wings dry and set aside.
  3. In a large bowl combine the flour and all the dry seasonings (garlic powder, onion powder, cayenne powder, paprika, mustard powder, salt and pepper).
  4. Add the chicken wings to the seasoning and mix well.
  5. Add the butter to a roasting tin and put into the oven until the butter has melted (approximately 2-3 minutes).
  6. Remove the roasting tin from the oven and use tongs to carefully add the wings to the hot butter. Turn each wing in the butter to ensure it is coated well.
  7. Ensure the wings are evenly spread on the baking tray and bake on the middle shelf of the oven for 25 mins.
  8. Turn the wings and cook for an additional 20 minutes.

NOTES

  • These wings are great as a starter and perfect as a finger food for parties.
  • Serve with barbecue sauce, buffalo sauce or sweet chilli dip.