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!
Visit the official Runner's World page
Follow Runner's World on Twitter
Other Natmag-Rodale Sites
Run For Charity
About Runner's World
Runner's World is a publication of Hearst Magazines UK which is the trading name of The National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.
Website powered by: Immediate Media Company Ltd. | © Runner's World 2002-2014 |