Tandoori Chickpea Chicken
I have made and used Chickpea Chicken in many recipes....pies, stir fries, curries....this little brainwave came from Chris! Nice easy add to the ready made Chickpea Chicken and a great Saturday night fakeaway with some homemade naan and curry sauce, and rice....
The recipe for Chickpea Chicken can be found here. I make a couple of batches at a time, and once it has cooled, tear it into large chunks and freeze and bag ready for immediate use
The tandoori mix was a big bag from the Asian food shop, but all mainstream supermarkets stock it. I used Alpro unsweetened plain yogurt for the marinade, and served the meal with homemade quick fix garlic and coriander naan breads, the recipe is here....don't be put off from having a go at making these, they really are very very easy!
Unlike traditional tandoori, the Chickpea Chicken is a lot more absorbent so doesn't need as long to marinade
This recipe serves 4 people easily. Any leftovers are great in wraps with mango chutney and salad with garlic mayo!
1 batch chickpea Chicken, torn into medium sized chunks (see link above for recipe)
3tbsp tandoori powder
1 tbsp oil
3 tbsp plain, unsweetened soy yogurt
1/2 tbsp lemon juice
In a small bowl, mix the oil, yogurt and lemon juice together
Put the spice mix into a large bowl. Add the Chickpea Chicken to the bowl and mix well to coat evenly. Add the yogurt mix and coat the chunks well. Leave to marinade for around 2 hours
Preheat the oven to 200c. Spread the chunks evenly on a baking tray and cook in the oven for around 15 minutes, or until the chunks are just starting to crisp up but not dry out
Server with naan and salad, or cosmic curry sauce and rice