Tandoori Chicken with Almond Butter
Tandoori chicken is, and always will be, a firm favourite in Indian restaurants up and down the country. Many people don't attempt to recreate the dish at home, in the absence of a tandoor oven, but we think we've created a recipe that will satisfy any takeaway craving!
This recipe uses almond butter instead of yoghurt, which gives it a unique flavour whilst maintaining the thick, creamy texture of the marinade. For an extra protein boost, use the Nuts 'N' More almond butter, which also contains whey protein and flax. We recommend grilling (or barbecuing) the meat on a high heat, for that authentic, slightly charred finish.
- 200g of almond butter,
- Juice of one lemon,
- 3 garlic cloves (finely chopped),
- 2cm fresh ginger (finely chopped),
- 2 green chillies (finely chopped),
- 1 teaspoon ground cumin,
- 1 teaspoon ground coriander,
- 1 teaspoon ground cayenne pepper,
- Salt and pepper.
To make the tandoori chicken, add the marinade ingredients to a bowl and mix well.
Place six boneless chicken thighs inside a large, ziplock food bag, and add the marinade, ensuring all of the thighs are covered with the almond butter paste.
Leave the chicken to marinate in the fridge for at least 5 hours, then grill on a high heat (either on a BBQ, or conventional grill).
What do you cook when you're craving a takeaway? Let us know your favourite recipes!