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Tandoori chicken with mint drizzle

Silvana Franco
Even without a traditional clay tandoor you can cook up a great tandoori chicken with this gloriously simple recipe by Silvana Franco

Tandoori chicken with mint drizzle

Method

1. In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper. You can leave the colouring out if you prefer - though it does provide that authentic tandoor look.

2. Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.

3. To make the drizzle, place the mint, garlic and cucumber in a mini-chopped or food processor and whiz until finely blended. Add the yoghurt and whiz again, then season with lemon juice, salt and pepper. Chill until ready to serve.

4. Preheat the oven to 200C/gas 6. Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through. Serve at once with the mint drizzle.

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Serves: 4

Prep: 10 min, plus 30-60 mins marinating time
Cook: 30 min

Ingredients
150g plain low-fat yogurt
2 cloves Garlic, crushed
1 tsp ground cumin
1 pinch ground turmeric
2 drops red food colouring
4 chicken breasts, bone-in

For the mint drizzle:

1 bunch Mint
1 small garlic clove, roughly chopped
1 piece Cucumber, 5cm, peeled and cubed
150g plain low-fat yogurt
1 squeeze lemon juice
1 pinch fine sea salt and freshly ground black pepper