Roasted chicken

Just look at that juicy bird, basted using a rosemary branch!!!

Bacon wrapped chicken!!!

OH NOES!!!!!!!!

Chicken Tikka

One of my favorite Indian dishes 🙂

Serves 4

• 1 pint of live natural yogurt
• 1 Tablespoon Cumin powder
• 1 Tablespoon garam massala
• 1 Teaspoon Coriander powder
• 1 Teaspoon Turmeric powder
• 1 Teaspoon chili powder
• Juice 1 lemon
• 8 cloves garlic – crushed
• 1 inch grated ginger
• Red food coloring
• 4 Chicken Breasts Cubed
• 1 Lemon

Mix the spices, coloring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it’s highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it’s cooked, serve with a wedge of lemon.

I’m feeling kinda lazy, so I’m not gonna look up a Papad bread recipe till my next post, but here’s a bunch of pictures 😛