- Orange & Cardamom Butter Chicken:
- Chicken Breasts, skin on 4
- Salted Butter, soft 50g
- Orange 1/2zest
- Garlic 1Clove, minced
- Ginger 1tsp, minced
- Ground Cardamom 1/2tsp
- Spiced Yoghurt Waffles
- Plain Flour 150g
- Wholemeal flour 120g
- Caster Sugar 1tbsp
- Baking Powder 1tbsp
- Salt 1/2tsp
- Orange 1/2zest
- Ground Cardamom 1/2tsp
- Butter, melted 85g
- Whole Milk 250ml
- Whole Milk Strained Yoghurt 110g
- eggs 3
- Minted Garlic Yoghurt
- Whole Milk Strained Yoghurt 250g
- Mint, finely chopped 1bunch
- Garlic 2Cloves, minced
- Lemon Juice 1tbsp
- Salt Flakes & Cracked Black Pepper
- Shredded Mint, Spring Onions & Cucumber to serve
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Preheat oven 220C. For the chicken, mix the butter with the remaining ingredients to form a paste. Create a pocket between the skin and the flesh of the chicken breasts and smooth the butter into the cavities. Any remaining can be smothered on top of the skin.
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Lay in a roasting tin and roast for 20-25 minutes, or until tender, juicy and cooked through. Set aside to cool a little before slicing into thin slices.
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Make the Yoghurt by mixing all the ingredients in a bowl. Taste and adjust the seasoning as necessary. Set aside in the fridge.
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Heat a waffle iron to 180C. Mix the flours, sugar, baking powder, salt, zest and cardamom in a bowl with a whisk. In a jug, beat the eggs to break them down and add the milk, Yoghurt and melted butter.
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Create a well in the flour mixture and pour in the wet mix. Whisk from the centre out until only just combined. Do not overmix, a few lumps are fine.
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Spoon 1/8 of the batter into each compartment of the waffle iron and cook for 8-10 minutes or until golden and crisp with a fluffy centre. Set aside and repeat with the remaining batter.
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To serve, allow 2 waffles per person. Add a spoonful of the Yoghurt and top with 1 sliced chicken breast. Add the garnishes and serve straight away. Cuddle up and enjoy!
