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  /  Food   /  Tandoori Chicken with Kefir and Courgette Relish

Tandoori Chicken with Kefir and Courgette Relish

By Irish Yogurts Clonakilty

Tandoori Chicken with Kefir and Courgette Relish By Irish Yogurts Clonakilty
    For the Chicken
  • Cut 2 deep diagonal slits into the fleshy parts of each chicken thigh and each drumstick
  • Put the rest of the ingredients into a blender and blitz for a minute then cover the chicken in the kefir marinade for a few hours or even better overnight
  • Turn on the airfryer for 3 minutes at 190°C to preheat then reduce the temperature to 180°C and cook for 25 minutes
  • For the Relish
  • Put the courgette into a small saucepan along with 150ml of water. Bring to the boil and simmer for 2 minutes, drain then refresh under cold water, then pat dry
  • Put the yogurt, salt, sugar, black pepper and cayenne pepper in a bowl and stir with a fork until smooth. Add the drained courgette and mix well
  • Pour the oil into a small frying pan and set over a medium heat. When hot add the mustard seeds, as soon as they're hot, a matter of seconds add the Jalapeno and basil leaves then take the pan off the heat and pour over the yogurt
    For the Chicken
  • 2 Chicken legs, skinned and separated into drumsticks and thighs
  • ½ teaspoon of salt
  • 1 tablespoon of lemon juice
  • 1 clove of garlic peeled and chopped
  • Small piece of root ginger, roughly chopped
  • Large pinch of flaked chilli
  • 1 level teaspoon of Garam masala
  • 1 teaspoon of ground cumin
  • 150 mls of Irish Yogurts Clonakilty Kefir Natural
  • For the Relish
  • 1 small courgette coarsely grated
  • 250mls of Irish Yogurts Clonakilty Kefir Natural
  • A scant teaspoon of salt
  • 1 teaspoon of caster sugar
  • Freshly ground black pepper
  • A pinch of cayenne pepper
  • 2 teaspoons of olive oil
  • ½ of mustard seeds
  • 1 Jalapeno pepper, sliced
  • 4 basil leaves, torn.
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