Tandoori Chicken Curry
These tasty pieces of spicy chicken can be served hot or cold. They make perfect finger food for a party – provide lots of napkins – children love them too, and they are very simple to make.
Serves 4: Preheat oven to 350F/180C/gas 4. Cut two skinned chicken breasts in half. Skin 4 chicken drumsticks. Make 2-3 slits, about 1cm deep, in each piece of meat. Mix the tandoori mixture, using 200g carton plain yogurt, 2 cloves crushed garlic, 2 tsp fresh ginger (peeled and grated), 1 tbsp tandoori paste. Place the chickens in an ovenproof dish and brush the tandoori mixture all over. Bake the chicken for 30-35 minutes, turning once, until the meat is well-browned and tender. Serve with boiled rice or naan bread.