Chef Edward Hayden’s Tandoori Style Chicken

Ingredients

4 breasts of chicken-cut into strips

2 tablespoons Irish Yogurts Clonakilty Spoonable Kefir Natural Yogurt

2 cloves garlic, crushed

1 teaspoon garam masala

½ tsp chilli powder

½ inch ginger, grated

Pinch ground tumeric

Juice of ½ lemon

For the Raita

5 tablespoons Irish Yogurts Clonakilty Spoonable Kefir Natural Yogurt

1 cucumber, grated or finely chopped

large handful mint leaves, chopped

large pinch salt

½ green chilli, de-seeded and finely chopped (optional)

To Serve

Mixed lettuce leaves

Lime Wedges

Basmati Rice

Naan Bread

Preheat the oven to 190C/375F/Gas Mark 5.
Mix theIrish Yogurts Clonakilty Spoonable Kefir Natural Yogurt , garlic, garam masala, lemon juice, ginger and the chilli powder together in a small bowl and season.
Spread over the chicken and chill for at least twenty minutes
Put the chicken strips on a flat baking tray lined with parchment paper and bake in the preheated oven until blackened at the edges, about 15- 20 minutes

For the Raita

Wrap the grated cucumber in a tea towel and squeeze out any excess water
Mix together all the ingredients and serve chilled as an accompaniment to the chicken
To assemble
Serve on a large platter with some of the salad leaves, basmati rice, naan bread, coriander and some minted cucumber Raita