TANDOORI CHICKEN WITH ROASTED ROMANESCO

to make tandoori chicken, you’ll need:

• juice of 1 lemon
• 2 tsp paprika
• 1/2 red onion, chopped
• 2 chicken breasts 
• 150g fat-free greek style yoghurt
• 1/2 inch piece of ginger, grated
• 2 garlic cloves, crushed
• 1/3 tsp garam masala
• 1/3 tsp ground cumin
• 1/4 tsp chilli powder
• pinch of turmeric

for the rice:

• the other half of the red onion
• enough basmati rice to fill your belly
• handful of frozen peas
• pinch of turmeric

for the romanesco:

• one large romanesco
• pinch of mustard seeds, cumin, salt, pepper, garam masala
• thumb sized knob of ginger
• few squirts of olive oil spray

to make tandoori chicken, then:

• FOR THE RICE: cook the onion, throw the peas into the same pan and add a bit of turmeric – cook your rice at the same time, then mix it all together
• FOR THE ROMANESCO: chop it up into little florets, put on an oven tray, squirt with a bit of oil (syn it if you want, but we’re talking less than a syn), cover with spices, shake, and bake in the oven for thirty minutes or so at 180 degrees
• FOR THE TANDOORI CHICKEN: mix together the lemon juice and paprika
• cut three slashes into each chicken breast and place in a large, shallow dish
• pour the juice mixture over the chicken, add the chopped onion and toss well to combine, and set aside
• meanwhile, mix together the yoghurt, ginger, garlic, garam masala, cumin, chilli powder and turmeric
• mix together the mixture with the chicken and toss well to coat, leave to marinade for at least an hour, but as we all know, the longer the better
• when you’re ready to roll, preheat the grill to medium high and cook the chicken until charred and no pink meat remains, turning halfway through