Easy tandoori chicken with cheaty flatbreads
We had this for lunch today and I realised I’ve never posted this little beauty before. I’m almost embarrassed to pass on the chicken recipe to you as it’s barely more than mixing a few ingredients together, but it’s soooo good and makes the house smell so delicious that I think you deserve it. Here goes, then:
For the tandoori chicken:
4 heaped tbsp plain yoghurt
1 tbsp tandoori curry paste or powder (Tesco do a really nice Tandoori Curry Powder)
Pinch salt
Juice of ½ lemon
2 chicken breasts, cubed
1 red onion, cut into chunks
Basically, then, just dollop your yoghurt into a non-metallic bowl and stir in the curry paste or powder. Add in a pinch of salt and a big squeeze of lemon. Now just cut the chicken breasts into cubes and the red onion into big chunks and stir them both into the yoghurt. Set aside to marinate for a few minutes.
If you’re making this in advance, cover with clingfilm and bung it in the fridge. When you’re ready, just spread the whole lot onto a baking sheet (or thread onto skewers – great for the BBQ) and bake at 180 degrees/gas 4 for about 20 minutes or until the chicken is cooked through and the edges are just starting to catch.
Now for the flatbreads. These are a bit of a mishmash between chapatis, naan breads and those nice Italian flatbreads you get, but they take seconds and taste yum, so you’ll forgive me if I’m not exactly sure of their country of origin:
450g strong white bread flour
1 tsp salt
2 tsp baking powder
Pinch bicarbonate of soda
1 tsp cumin seeds (or crushed dried chilli or whatever you fancy)
250ml cold water
3 tbsp olive oil
Sieve the flour, salt, baking powder and bicarb together into a bowl, then stir in whatever herbs or spices you fancy (if you’re having these with Italian food you could add a bit of garlic and some oregano, for instance):
Add in the water and olive oil. Mix with a knife until it comes together, then tip onto a floured work surface and knead very briefly into a smooth dough. Split the dough into 6 or 8 pieces, then roll out very thinly.
Drizzle a little olive oil into a frying pan and wait until the oil is really hot. Slap in your flatbreads (this was Hubby’s one so it had extra chilli flakes on it):
and keep an eye out as they won’t take long to brown and puff up slightly. Flip over and cook the other side:
Serve the flatbreads with the chicken, plus a little salad and some wedges of lemon for an easy lunch, or cut into wedges with a nice bowl of lentil dhal. Ooh, and I thought I might try them with some coriander, served with a nice Thai green curry. Yumbly.
By the way, could your website look any more GORGEOUS!!!! I’m very jealous as mine is way too manly!!
xx
[...] with some easy cheaty flatbreads, or for a more substantial meal you can add the tandoori chicken and some basmati rice too. Some [...]
The 2 year old says it was delicious!
Result.
[...] was the month when our wedding blessing plans really began to take shape. My easy tandoori chicken with cheaty flatbreads recipe got a mention in the Irish Times and the site got a well deserved facelift. It was, [...]
[...] and I think, judging by his reaction, I’m nearly there. It’s great served with my cheaty flatbreads and once you’ve got the store-cupboard stuff, you’ll find you cook it again and again. [...]
YUMMY YUM YUM! Onward English Mum!