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Recipes

Tandoori chicken with lentil salad

Try Atul Kotchar’s recipe for perfectly spiced tandoori chicken.

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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