Ingredients
Serves 4-6
2 x whole chickens, Tandoori cut
Marinade:
200 gm yoghurt
2 tsp ginger garlic paste
½ tsp chilli powder
1 tsp coriander powder
¼ tsp cinnamon power
½ tsp garam masala
2 tsp lemon juice
½ tsp mango powder
½ tsp dry fenugreek leaf
1 tbsp Besan or chick pea flour
1 tsp saffron water or ¼ tsp edible orange colour
1 tsp oil
Salt
Butter for basting
Chat masala, sprinkle for chicken
1 Lime cut into wedges
Lentil Salad:
200 gm black chickpeas, sprouted or cooked
100 gm green lentil, sprouted or cooked
A small bunch of watercress or gem lettuce
1 small bunch of baby red chard leaves
1 medium tomato, diced
1 medium red onion, chopped
1 medium cucumber, diced
1 tbsp chopped coriander leaves
½ tsp chopped ginger
Dressing:
3 tbsp vegetable oil
1 tsp lime juice
Salt to taste
Sugar to taste
1 green chilli chopped (optional)
½ tsp toasted cumin seeds, powdered
1 tsp chat Masala
Mint Chutney
200 gm mint leaves
100 gm coriander leaves
2 tbsp red onions, chopped
2 tbsp lemon juice
1 no green chilli
½ tsp salt
½ tbsp vegetable oil
5 tbsp thick Greek yoghurt
Method
For chicken:
Clean, remove the skin, joint the chicken to separate leg and breast, remove all the fat. Make deep incisions - 3 on each breast, 3 on each thigh, 3 on each drumstick.
Marinade:
Whisk the yoghurt in the large bowl, add the remaining ingredients and mix well. Rub and coat the chicken with this marinade and let it rest for 3-4 hour in the refrigerator.
Cooking:
Roast in a pre-heated hot oven at 200°C, for approximately 15-20 minutes (or on a charcoal grill for about 12 15 minute until cooked). Remove and hang to allow the excess moisture to drip off (2-3 minute), baste with butter and roast under the grill 3-4 minutes.
Salad:
Mix all the ingredients of salad and keep it aside.
In a glass bowl whisk all the ingredients of dressing and pour it over salad and mix well.
To serve:
Squeeze the lime juice over chicken, dust with chat masala and serve with salad and mint chutney.
Mint Chutney
In a food processor, with the blade running mince the mint leaves with rest of the ingredients, except yoghurt, until very fine smooth consistency is achieved. Then, whisk in the yoghurt and correct the seasoning. Keep it in the refrigerator until required.