An easy and tasty meal for the whole family to enjoy, this is sure to become a family favourite. Former Welsh Bake off star Beca Lyne-Pirkis has been busy in the kitchen creating delicious energy saving recipes with Llaeth y Llan products.
Beca uses seasonal products to create tasty dishes in the kitchen without waste. Having a smart meter has allowed Beca to adapt her cooking to reduce her energy consumption in the kitchen. Smart meters make the energy that we use visible, showing us in pounds and pence the cost of our cooking.
To save energy cut the chicken into thin strips to cook quickly, to increase energy efficiency use a think-based frying pan it will heat up quickly and cook the breads in no time.
For more information about smart meters visit Smart Energy GB
Ingredients:
1. 6 chicken thighs, boned and skinned
2. 5 tbsp Llaeth y Llan Natural yogurt
3. Juice of 1 lime
4. 1 heaped tsp of garam masala
5. 1/2 tsp each of turmeric, ground cumin and sweet paprika
6. 1/2 tsp salt
7. A good grind of black pepper
8. 2 cloves of garlic, crushed
For the raita
1. 200ml Fat free Llaeth y Llan Natural Yogurt
2. 10cm Cucumber, deseeded
3. 1 tsp ground cumin
4. 1 green chilli
5. Fresh coriander and mint, finely chopped
6. Salt to taste
Flatbreads
1. 350g Strong white bread flour
2. 8g salt
3. 250ml Water
To serve
Carrot ribbons, shredded lettuce, sliced red onion, fresh coriander and mango chutney
Directions:
- Cut the meat into 3cm cubes and place into a bowl with all the other ingredients. Give it a good mix, cover and leave to marinade for at least
30 minutes. - To make the flatbreads, combine the ingredients in a bowl before kneading on a worksurface for a couple of minutes until smooth and elastic. Place the dough back into the bowl, cover and leave to rest for 20 minutes.
- For the raita, place all the ingredients except the cucumber into a food processor and blitz until combined. Taste to check the seasoning, adding salt if needed then place into a bowl. Finely chop the deseeded cucumber and add to the yogurt mixture. Keep in the fridge until ready to serve.
- To cook the chicken, preheat the grill to medium-high, thread the meat onto skewers and place on a foil lined tray and cook under the grill for 8-10 minutes. Check that the meat is cooked through and slightly scorched on the outside.
- Whilst the chicken is cooking, divide the dough into 6-8 pieces and on a lightly floured surface, roll out the dough into 20-22cm rounds. Cook each flatbread on a thin dry frying pan over a medium-high heat for around 2-3 minutes each side, until the breads start to bubble and brown. Continue with the remaining dough.
- Serve the tandoori chicken with the flatbreads and raita, along with some ribbons of carrot, crunchy lettuce, slices of red onion and a little
mango chutney.
