Although I love cooking, no one wants to stay in the kitchen for too long.  So one of my missions is to share some quick and easy meals that save time and are delicious.  My brother Dave loved this (he is my house mate and my guinea pig). It’s Jane Kennedy’s Tandoori Chicken from her brilliant book “Fabulous Food Minus the Boombah” No need to head out for take away – this one is is quick, easy and HEALTHY!

2 lean chicken fillets – I used thigh fillets
1 tablespoon tandoori paste
1 tablespoon Greek yogurt
squeeze of lemon juice
2 handfuls of spinach, rocket, shredded iceberg
drizzle of extra-virgin olive oil
splash of red wine vinegar or lemon juice
lemon wedges

RAITA
2 tablespoons Greek yogurt
1/4 continental cucumber, seeded and finely chopped
1/2 tomato, seeded and finely chopped
few mint leaves, finely chopped
1/4 red chilli, de-seeded and finely chopped

Preheat the oven to 210 C. Cut the chicken fillets into 3 parts. In a medium Tupperware container combine the tandoori paste, yogurt and lemon juice. Add the chicken pieces and mix with the marinade until well coated. Refrigerate in the fridge for 10 minutes for the flavours to infuse. When ready to cook, place the chicken on an oven tray and cook for 25 to 30 mins until the chicken is cooked through. To make the raita, combine all ingredients and refrigerate until ready to serve.
Make up a side salad with greens and olive oil and vinegar or lemon juice.
Serve chicken with salad, raita, lemon wedges. I also added brown rice for Dave.

Really this takes about 40 mins in total but only 10 mins in the kitchen. So quick that there is no excuse to get take away. I swear!