RW’s resident Indian chef Romy Gill serves up another fat-burning runner’s recipe
Ingredients (Serves 2-3)
1. Mix all the ingredients, cover the chicken in the marinade and leave overnight. 2. Bake at 200C for about 50 minutes, turning after 30 minutes. Serve with raw onion rings, and a sprinkle of lemon juice.
This is a particularly tasty dish. We have found that using chicken brest cut into strips works well too, tasty with dhal!
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