Clean Eating Tandoori Chicken

At times i find myself craving for some good old tandoori chicken with a cheese naan. Here is a good clean eating tandoori chicken recipe (minus the unnecessary colouring) which is also adapted from a recipe given to me by my Aunt Deb. You can have the tandoori chicken on its own, use it for butter chicken, in a wrap, in a salad, the options are endless!

Clean Eating Tandoori Chicken

Ingredients:
4 chicken quarters
3/4 cup low fat/fat free yogurt
1 tsp garam masala
1 tsp ginger pulp
1 tsp garlic pulp
1 1/2 tsp chilli powder
1/4 tsp tumeric
1 tsp ground coriander
1 Tablespoon lemon juice
1 tsp salt
2 Tablespoon oil

-Preheat oven to gas mark 7.
-Mix yogurt, garam masala, ginger, garlic, chilli powder, tumeric, ground coriander, lemon juice, salt and oil.
Cover chicken with mixture and marinate for a minimum of 3 hours (flavour will be better if marinated overnight).
-Bake for oven for 20-25 mins or until chicken is cooked.

Clean Eating Butter Chicken

I try to eat clean whenever i can. But with mamak and hawker centres everywhere, it is definetely hard living in Malaysia while trying to eat clean. A little while ago, my best friend challenged me to make some clean butter chicken So, by tweaking a recipe given to me by my Aunt Deb i managed to make a really yummy clean version of Butter Chicken!

Clean butter chicken served with an egg white with long bean omelette

Ingredients:
Olive oil
1/4 tsp kalonji, pounded roughly
1 tsp cumin seeds
2 medium onions
1 tsp pounded ginger
3 fresh green chillies, chopped
3 Tablespoon cashew nut powder
1/2 cup tomato puree
2 Tablespoon tomato paste
2 tsp coriander powder
2 tsp cumin powder
1 tsp chilli powder
270 ml low fat yogurt
4 pieces tandoori chicken, shredded ( Refer to Clean Eating Tandoori Chicken recipe)
2 Tablespoon coriander leaves
2 tsp garam masala
A handful of almonds, roasted

-Heat up some olive oil in a saucepan until hot.
-Add onion seeds, cumin seeds, onion, ginger and green chillies (IN THIS ORDER). Fry until fragrant.
-Lower the heat.
-Add cashewnut powder. Still mixture until cashewnut powder turns brown.
-Add tomato puree and paste. Cook for 2-5 mins.
-Add the coriander powder, cumin and chilli powder and yogurt.
-Mix and simmer for 1 min.
-Add chicken and simmer for a few mins.
-Turn off the heat and add garam masala.
- Add coriander leaves and cover pot to leave flavours infuse.
-Add chopped roasted almonds before serving.