Chicken Tandoori

This is low GL Chicken Tandoori, and very tasty! There is no use of pastes here and even better, the herbs and spices in this dish lend it anti-inflammatory properties. Serve with brown basmati rice and plenty of steamed vegetables. Time does not include 1 hour marinate.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 2  skinless chicken breasts, chopped into bite-sized pieces
• 3  ounces  natural plain yogurt
•  sliced almonds
• 1⁄2 tablespoon lemon juice
• 2  garlic cloves, crushed
• 1⁄2 teaspoon  grated  fresh gingerroot
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon ground turmeric
• 1  pinch cayenne pepper
•  black pepper

Directions

1. Place the chicken pieces in a shallow casserole.
2. Mix together the rest of the ingredients and spread over the chicken, then cover the dish and place it in the fridge to marinate for at least an hour.
3. Bake the chicken in the marinade at 400ºF for about 35–40 minutes until meat is cooked thoroughly. Do not turn.