A super simple, zesty, fresh and delicious meal we created for @adairs to launch their new spring collection a couple of months back, but we thought you guys deserve it written here too! This one has become an absolute staple in our house
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4 - 6 People
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Serves: 4 - 6 People
- 1 Deboned butterflied chicken with skin on , or can use chicken thigh
- 1 tbsp Garam masala
- 1 tsp Ground coriander
- 2 tsp Cumin
- 2 tsp Turmeric
- 1 tbsp Smoked paprika
- 1 Lemon
- 1 knob Ginger, (2 teaspoons of grated)
- 4 cloves Garlic
- 12 tbsp Greek/natural yoghurt
- 1 bunch Mint
- 1 bunch Coriander
- 1 Lebanese cucumber
- Large pot for water
- Blender, food processor, nutribullet or a potato masher
Make tandoori marinade by adding 1 tablespoon of garam masala, 1 heaped teaspoon of ground coriander, 1 heaped teaspoon of cumin, 2 teaspoons of turmeric, 1 tablespoon of smoked paprika, zest of 1 lemon, 2 teaspoons of grated ginger, 4 finely chopped cloves of garlic, juice of half a lemon, 1 heaped teaspoon of salt, 1 teaspoon of cracked black pepper and 4 heaped tablespoons of Greek/natural yoghurt to a bowl and mixing.
Add your chicken into the bowl and coat in the tandoori sauce.
Next make a raita by adding 8 tablespoons of greek/natural yoghurt into a different bowl and add 1 teaspoon of cumin, 1 heaped tablespoon of chopped mint, 1 heaped tablespoon of chopped coriander and 1 Lebanese cucumber finely chopped to it. Mix.
Cook the chicken on a grill or BBQ (on super high heat) for 15 minutes either side. Or can cook it in the oven on 180C for 1 hour (skin side up, do not need to flip it).
Leave your chicken for 10 or so minutes to rest.
Carve it up, sprinkle with salt then serve with your raita and some rice and naan bread.
You can marinate your chicken 1-2 days ahead, or can be done just before cooking.