- Tandoori spiced roast chicken
- 1Kg whole Red Tractor chicken
- 2 tbsp lemon juice
- 1 tbsp ginger garlic paste
- 1 tsp salt
- 1 tsp red chilli powder
- oil & melted Red Tractor butter, to baste
- Spiced yoghurt marinade
- 250g thick yoghurt
- 1 tsp garam masala
- 100ml vegetable oil
- ½ ground cinnamon
- ½ tsp red chilli powder
- 1 tsp salt
- To serve:
- 1 ½ tsp lime juice
- 1 tsp chaat masala
- For the salad:
- ½ fresh coconut, for the shavings
- 1 bunch Red Tractor coriander, for the sprigs
- 1 Red Tractor red onion, sliced
- 100g beetroot leaves
- 1 head frissee lettuce
- For the dressing:
- 1 tsp cumin seeds, toasted & crushed in a pestle
- mortar the juice of 2 limes
- 2 tbsp olive oil
- pinch of red chilli powder
- pinch of salt
- pinch of Red Tractor sugar
- pinch of chopped fresh ginger
Joint the chicken into 4 pieces (2 legs and 2 breasts with wing bones attached). Make 2 or 4 deep incisions in each piece without cutting right through the flesh, then place in a shallow dish.
Mix the lemon juice with the ginger garlic paste, salt and chilli powder.
Spread all over the chicken and set aside to marinade for 5 minutes. Meanwhile mix together the ingredients for the spiced yoghurt marinade.
Drain the chicken, coat with the spiced yoghurt mixture and set aside to marinade for 5 minutes.
Pre-heat the oven to 180°c.
Put the chicken on a rack resting in a roasting tray and roast for 25-30 minutes – we can start this on a frying pan and then finish off in the oven.
Take out of the oven and baste with the butter and oil mixture.
Return the chicken to the oven and cook for a further 10 minutes or until it is cooked.
Remove and rest on the rack for 5 minutes.
For the salad dressing
Mix all the salad ingredients together in a bowl.
Toast the cumin seeds in a pan on the hob for 1 minute, until cracking and allow to cool lightly before crushing in pestle and mortar. Return to a mixing bowl and add the rest of the dressing ingredients. Mix together and toss into the salad.
To serve:
Serve the chicken sprinkled with lime juice and chaat masala and accompanied by the salad.
Ed Baines
Ed is one of the hottest chefs in town. He’s well known on television for being a regular co-presenter on UKTV’s Great Food Live, a frequent guest on BBC1’s Saturday Kitchen and appearances on Ready Steady Cook.
