Low FODMAP chicken tikka with lactose free yoghurt
Chicken marinated in lactose free yoghurt, ginger and spices, roasted until charred at the edges. Serve with rice and cucumber.
- Time40 mins plus marinating
- LevelEasy
- Costabout £1.73 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Mix the yoghurt, ginger, oil, spices, lemon juice and salt in a bowl. Stir in the chicken, cover and leave in the fridge for at least 1 hour, or overnight.
- 2
Heat the oven to 220°C (200°C fan). Thread the chicken onto skewers or spread it on a lined tray.
- 3
Roast for 20 to 25 minutes, turning once, until the edges are charred and the chicken is cooked through with no pink inside.
23 min - 4
Cook the rice following the packet instructions.
- 5
Mix the cucumber with the mint and a squeeze of lemon.
- 6
Serve the chicken over the rice with the cucumber on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.