Ingredients

Ingredients For the chicken

• 2 x whole chicken, skin removed, jointed

• 200ml/7fl oz yoghurt

• 2 tsp ginger and garlic paste

• ½ tsp chilli powder

• 1 tsp ground coriander

• ¼ tsp ground cinnamon

• ½ tsp garam masala

• 2 tsp lemon juice

• ½ tsp mango powder (available from specialist Asian stores)

• ½ tsp fenugreek leaf powder

• 1 tbsp chickpea flour

• 1 tsp saffron water or ¼ tsp edible orange colour

• 1 tsp vegetable oil

• pinch salt

• 50g/2oz melted butter, for basting

• 1 tbsp chat masala (available from specialist Asian stores), to serve

• 1 lime wedge, to serve

For the lentil salad

• 200g/7oz black chickpeas, sprouted or cooked

• 110g/4oz green lentil, sprouted or cooked

• small bunch watercress

• small bunch baby red chard leaves

• 1 tomato, chopped

• 1 red onion, chopped

• 1 cucumber, chopped

• 1 tbsp chopped fresh coriander leaves

• ½ tsp chopped fresh ginger

For the dressing

• 3 tbsp vegetable oil

• 1 tsp lime juice

• pinch salt

• pinch sugar

• 1 green chilli chopped (optional)

• ½ tsp cumin seeds, toasted, ground

• 1 tsp chat masala (available from specialist Asian stores)

For the mint chutney

• 200g/7oz fresh mint leaves

• 110g/4oz fresh coriander leaves

• 2 tbsp chopped red onions

• 2 tbsp lemon juice

• 1 green chilli, chopped finely

• ½ tsp salt

• ½ tbsp vegetable oil

• 5 tbsp thick Greek-style yoghurt

Description

Try Atul Kotchar’s Recipe For Perfectly Spiced Tandoori Chicken.

View Full Recipe