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Tandoori chicken with black lentil sauce and herb pulao, served with rocket and mango salad

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For the first marinade

For the chicken

  • 4 chicken breasts on the bone, skin removed, scored with 3 or 4 incisions
  • melted butter and oil, for basting
  • 1½ tsp lime juice
  • 1 tsp chaat masala (a mixture of dried spices and chillies, available from Asian grocers)
  • salt
  • 4 Peshawari naan, to serve

For the second marinade

For the black lentil sauce

For the herb pulao

For the rocket and mango salad

  • 25g/1oz baby rocket leaves
  • 1 Granny Smith apple, cut into julienne
  • 1 green (unripe) mango, cut into julienne
  • vinaigrette made with oil and lime juice