Full of flavour and tenderness, the meat will fall off the bone. This meal is so delicious your family will be coming back for seconds.
- 6 skinless chicken thigh cutlets (1kg, bone in)
- 2 Tbsps. tandoori paste
- 1 Tbsp. olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 2 Tbsps. no-added-salt tomato paste
- 410 g can tomato purée
- 1 cup reduced-salt chicken stock
- 2 Tbsps. honey
- 1 cinnamon stick
- ½ cup low-fat Greek-style yoghurt
- 1 cup trimmed snow peas or frozen peas
- 1 cup sliced green beans
- 2 bunches trimmed Asian greens, cut into 8cm lengths
- 3 cups steamed basmati rice, to serve
- In a large bowl, combine chicken with tandoori paste. Cover and refrigerate for 3 hours.
- Preheat oven to 160℃/320°F. In a large flameproof casserole dish, heat oil over medium-high heat. Add chicken and cook, turning, for 4-5 minutes, or until browned. Remove from dish and set aside.
- Add onion and garlic to the dish. Stir until the onion softens. Add spices and cook, stirring, for 1 minute, or until fragrant. Stir in tomato paste, tomato purée, stock, honey and cinnamon. Bring to the boil.
- Return reserved chicken dish. COver then bake for 1¼ hours. Uncover dish and bake for a further 3o minutes, oruntil chicken falls off the bone and sauce thickens. Stir in yoghurt.
- Meanwhile, in a saucepan of boiling water, blanch green veges until tender. Drain. Serve with chicken and rice.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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