Microwave tandoori chicken

I cooked the chicken on a crisping plate in my microwave oven. Alternatively, cook it in a large round shallow dish and sprinkle with black pepper before serving to give it a better colour. Tested in an 800 watt microwave oven.

Ingredients

8	Chicken thighs, skinned and boned
¼ cup	Plain yoghurt
2 Tbsp	Tandoori paste, use up to 3 (Main)
1 sprinkle	Chopped chives, to garnish

Directions

1. Make two shallow slashes in the thick part of each thigh. Place in a shallow baking dish.
2. Combine the yoghurt, tandoori paste and seasonings. Pour over the chicken turning the pieces to coat well. Cover and marinate in the refrigerator for 2-8 hours.
3. Preheat a browning or crisping plate in the microwave according to the microwave instructions. Place the chicken in a single layer on the plate. Microwave for 4 minutes, turn each chicken thigh over and continue cooking for 3-4 minutes, until cooked. Remove and stand for 1-2 minutes before serving.
4. Great served with a crisp salad and steamed rice.

More of Jan's microwave recipes

• Blueberry muffins in a mug
• Beetroot bites
• Lasagne in a mug