It’s not quite the same as the fresh cooked tikka pieces from the tandoor oven at Uncle Raja’s curry house (accompanied by a garlic naan you’ve risked the flesh on your arm to cook), but it’s still yums!
It’s just breast pieces, coated with a mix of tandoori paste (there was a little left in the fridge, about 2 tbs), 200g natural Pauls low fat yoghurt, juice from half a lemon and a tsp ground cumin. Easy. Marinade for however long you can (over night is best, of course!) then oven on the rack like in the picture for half an hour or so.
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