Roast tandoori-spiced chicken

Method

1. Joint the chicken into 4 pieces (2 legs and 2 breasts with wing bones attached). Make 2-4 deep incisions in each piece, without cutting right through the flesh, then place in a shallow dish.

2. Mix the lemon juice with the ginger garlic paste, salt and chilli powder. Spread all over the chicken and set aside to marinate for 2 hours. Meanwhile mix together the ingredients for the spiced yogurt marinade.

3. Drain the chicken, coat with the spiced yogurt mixture and set aside to marinate for another 2 hours.

4. Preheat the oven to 200C/gas 6.

5. Put the chicken on a rack in a roasting tray and roast for 12-15 minutes, then take out of the oven and baste with the butter and oil mixture.

6. Return the chicken to the oven and cook for another 5 minutes or until it is cooked. Remove leave to rest for 5 minutes.

7. For the salad and dressing, mix all the salad ingredients together in a bowl.

8. Toast the cumin seeds in a dry pan on the hob for 1 minute until crackling and leave to cool slightly before crushing in the pestle and mortar. Place the seeds in a mixing bowl and stir in the rest of the dressing ingredients. Mix together and toss into the salad.

9. Serve the chicken sprinkled with lime juice and chaat masala, accompanied by the salad.

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Ingredients

1 x 1kg spring chicken, whole
2 tbsp lemon juice
1 tbsp ginger garlic paste
1 tsp Salt
1 tsp red chilli powder
oil and melted Butter, to baste

For the marinade

250g thick Yogurt
1 tsp Garam masala
100ml vegetable oil
1/2 tsp ground cinnamon
1/2 tsp red chilli powder
1 tsp Salt
1 pinch red food colouring

To serve

1 1/2 tsp lime juice
1 tsp chaat masala

For the salad

50g fresh coconut slivers
1 bunch coriander sprigs
1 red onion, sliced
100g beetroot leaves
1 head Frisee lettuce

For the dressing

1 tsp Cumin seeds
2 limes, juice only
2 tbsp Olive oil
pinch red chilli powder
pinch Salt
pinch Sugar
pinch chopped fresh Ginger

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