total yoghurt haul

I got a lot of yoghurt this week from the kind people at Total. When it all arrived on Monday, I wasn’t sure what to do with it all. I now have a fair idea use some in salad dressings, some in curries of different types, some in cakes and lastly I plan to make some frozen yoghurt.

I’m really excited by all the different possibilities, the fact that the second shelf of my fridge is full of yoghurt means I am going to have to get creative, and yes I find that exciting.

Tonight I made one of my favourite yoghurt dishes, in fact I have mentioned it here before. But this time I am going to post it myself as I have made a few changes! You can see the original full recipe here.

As you will have guessed by now indian inspired food is sort of a passion of mine, this dish is easy, and although I have never cooked it on a barbecue I am sure it would be perfect. (Lucky you if you are getting the weather for it – as we certainly aren’t.)

Grilled Chicken Tandoori with salad

In the winter I serve this grilled chicken with rice, and cooling cucumber strips in yoghurt, tonight I served it with a simple spinach and mixed pepper salad.

Tandoori Chicken Marinade

Yield: Enough for 2 chicken breasts

  • 2 tablespoons of strained Greek yoghurt
  • 1 teaspoon of turmeric powder
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of ground coriander
  • 1/4 teaspoon of ground paprika
  • 1/4 teaspoon of chilli powder
  • a squeeze of lemon juice

Mix the ingredients together, till the form a smooth paste.

This makes enough for around 3 or 4 chicken breasts. In the past I have left the marinade for hours, but in this case it got 10 minutes, and it was still amazing.

I grilled it for around 7 minutes either side, but if you have thicker cuts you may want to butterfly it or cut it in half to ensure you cook all the way through.

Grilled Tandoori Chicken