Becky Excell & Thermapen: Gluten Free Tandoori Chicken
Today we have the lovely Becky from Gluten Free Cuppa Tea with us. Earlier this year we approached Becky with the task of creating a delicious gluten free recipe for our readers, and boy oh boy she did not disappoint! Not only is it gluten free but it is also low FODMAP, meaning that anybody with digestive issues or following the FODMAP diet can also enjoy this delicious dish. Becky was scared of cooking chicken on the bone after her last experience, which resulted in raw and still bloody chicken. However this time round, she was equipped with a Thermapen…
“Fortunately we were ok! But despite tasting amazing, we didn’t make this recipe again for a long time…That was until I picked up a Thermapen!”
It’s a digital food thermometer that’s as simple as unfolding it and probing your poultry or testing your turkey. It’s also great for checking the temperature of oil when deep-frying, which eliminates that silly guessing game you have to play.
Now I know that the safe internal cooked temperature of chicken is 75 degree celsius, I’m no longer terrified of cooking chicken on the bone!
I just give it a prod and that’s it (it only takes 3 seconds max to give an accurate reading too). No raw meat served up and no need to hack up your food just to check the middle.
“It’s 100% up there in my kitchen essentials now and once you’ve got one, there really is no going back.
I spent a while looking for the ‘on’ button, but it turns out that all you need to do is unfold the probe to turn it on and off. There’s me trying to make things all complicated!
Given that BBQ season is right around the corner, trust me – you’ll definitely be grateful you’ve got a Thermapen handy. It even has a backlit display in lower light so you can clearly read it during those late night BBQ sessions!
As you can tell, this is my new kitchen gadget of choice!”
- 4 skinless chicken thigh joints
- 1 large zip-lock bag.
For the marinade
- 320g natural yoghurt (lactose free or dairy free if needed)
- 1 tbsp lemon juice
- 1 tsp allspice
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp ginger
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp garlic-infused olive oil
- 1 tsp black pepper
- 1 tsp salt
- For the garnish
- Fresh chives
- A wedge of lemon
- A little extra yoghurt
- Remove the skin from your chicken thigh joints if they have any. You can do this simply by firmly holding the joint on a chopping board and peeling it back with your other hand. Place these into a zip-lock bag.
- Grab a medium sized mixing bowl and mix up all the marinade ingredients until smooth. Pour this into the zip-lock bag.
- Mix the marinade around in the zip-lock bag so that all the chicken is well coated. You can leave this anywhere from 1 hour to 24 hours in the fridge. The longer the better obviously, but I leave mine for an hour.
- Preheat your oven to 200c.
- Place the marinated chicken onto a baking tray. Leave most of the marinade in the back and dispose of it – if the chicken it too thickly coated with the marinade, it’ll form an unwanted layer. We just want a nice, thin layer of marinade on the chicken.
- Place it in the oven for 30-35 minutes. Make sure you use your Thermapen to check that it’s 75c in the middle (make sure it’s not touching a bone).
- Serve up with rice, fresh chives, a wedge of lemon and some more yoghurt. Put a little pepper over your rice and enjoy!
- * You could use any cut of chicken for this it would just change the cooking time.