Low FODMAP, Gluten Free, Dairy Free (optional), Egg Free 

Serves: 4-6

Serve with NOGO : Eggplant Relish

Pair this mouth watering Low FODMAP Tandoori Chicken recipe with our multi-award-winning Eggplant Relish.   Full of rich delicious Indian Flavours, whilst keeping your tummy safe from bloating troubles!

Ingredients:

MARINADE

• 1 1/2 cups plain full fat yoghurt
• 1 tbsp vegetable oil
• 11/2 tbsp lemon juice
• 1 tsp grated ginger 
• 5 garlic clove equivalent, Low FODMAP Garlic replacer
• 3 tsp garam masala spice mix 
• 5 tbsp kashmiri chilli powder 
  • (or 3:1 smoky paprika to cayenne spice blend)
• 1 tsp turmeric powder
• 2 tsp cumin powder
• 2 1/2 tsp coriander powder
• 1/2 tsp chilli powder (or add to taste for extra heat)
• 5 tsp Australian Sea Salt

MINT YOGHURT (OPTIONAL)

• 1cup plain yoghurt
• 1/2cup mint leaves, packed
• Salt and pepper to taste
• 1 tblsp Olive oil

 1.2 KG Chicken thigh or drum sticks (skin on).

• We suggest chicken on the bone, to keep it nice and moist during cooking!
• Spray oil for cooking

NOGO:

• Eggplant Relish

Cooking Instructions: 

Marinade : 12-24 hours:

• In a medium bowl whisk together all marinade ingredients
• Add chicken and stir until the chicken is well-coated with marinade.
• Marinade.  Minimum 1 hour, preferably up to 24 hours.

Cooking – OVEN:

• Preheat your oven to 180c.
• Remove the chicken from the marinade and reserve liquid
• Line a baking tray with foil and place chicken on top
• Place tray with chicken in preheated oven (180 degrees)
• Bake for 20 minutes then generously slather the chicken on both sides with marinade
• Bake for a further 12 minutes, baste with marinade again, spray with oil
• Increase over to 220c
• Bake for a further 10-15 minutes until charred spots appears.
• Serve chicken warm with Jasmin Rice, Minted Yogurt and NOGO Eggplant Pickle

MINTED YOGHURT:

Combine ingredients in a food processor and blitz until mint is finely chopped.  Serve with meal.

 BBQ OPTION:

• Preheat BBQ with closed lid to medium.
• Brush spray with oil.
• Place chicken, skin side down on grill
• Cook for 5 minutes until surface is just becoming caramelized.
• Baste again and turn the chicken.
• Baste again, then close lid.
• Cook for 20 minutes or until internal temperature of the chicken is 175F/80C (this is for chicken on the bone).
• Make sure to baste twice more whilst cooking.

OTHER SERVING SUGGESTIONS, TIPS AND TRICKS:

Double the recipe and use the leftover chicken for another meal! This dish is fantastic served cold with a wrap, salad or sandwich.

Make a wrap for lunch:

Strip the chicken and place in your favourite wrap with lettuce, tomato, yogurt and NOGO Eggplant Relish.

 Make a salad for dinner:

Serve chicken on top of a lettuce, tomato, cucumber salad. Make a marinade using Yogurt and NOGO Eggplant Relish.

Make an open sandwich:

Strip the chicken, grab a delicious piece of toasted sour-dough. Slather the Toast with NOGO Classic Mayo, Eggplant Relish, Tandoori chicken, lettuce and finely sliced tomato.