Tandoori Chicken with Kefir and Courgette Relish
Ingredients
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
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
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.
Method
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
- 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
- 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
