Tandoori chicken with lentil salad recipe
 Try Atul Kotchar’s recipe for perfectly spiced tandoori chicken. 2 x whole chicken, skin removed, jointed200ml/7fl oz yoghurt2 tsp ginger and garlic paste½ tsp chilli powder1 tsp ground coriander ¼ tsp ground cinnamon½ tsp garam masala2 tsp lemon juice½ tsp mango powder (available from specialist Asian stores)½ tsp fenugreek leaf powder1 tbsp chickpea flour1 tsp saffron water or ¼ tsp edible orange colour1 tsp vegetable oilpinch salt50g/2oz melted butter, for basting1 tbsp chat masala (available from specialist Asian stores), to serve 1 lime wedge, to serve 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 200g/7oz black chickpeas, sprouted or cooked110g/4oz green lentil, sprouted or cookedsmall bunch watercresssmall bunch baby red chard leaves1 tomato, chopped1 red onion, chopped1 cucumber, chopped1 tbsp chopped fresh coriander leaves½ tsp chopped fresh ginger 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 3 tbsp vegetable oil1 tsp lime juicepinch saltpinch sugar 1 green chilli chopped (optional)½ tsp cumin seeds, toasted, ground1 tsp chat masala (available from specialist Asian stores) 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) 200g/7oz fresh mint leaves110g/4oz fresh coriander leaves2 tbsp chopped red onions2 tbsp lemon juice1 green chilli, chopped finely½ tsp salt½ tbsp vegetable oil5 tbsp thick Greek-style yoghurt 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 Method Make deep incisions into the chicken breasts, thighs and drumsticks.Whisk the yoghurt in the large bowl, add the remaining marinade ingredients and mix until well combined.Rub the marinade over the chicken until it is completely coated, then chill in the fridge for 3-4 hours.Preheat the oven to 200C/400F/Gas 6.Place the chicken onto the rack above a roasting tray and cook in the oven for 15-20 minutes (or on a charcoal grill for about 12 15 minute until cooked). Preheat the grill to high.Remove the chicken from the oven and rest for 2-3 minutes. Baste thoroughly with butter and roast under the grill for 3-4 minutes, or until the juices run clear when the chicken is pierced with a skewer and it is completely cooked through.For the salad, mix the ingredients together and set aside.Whisk the dressing ingredients in a bowl together until well combined and pour it over the salad.For the mint chutney, put all the ingredients except the yoghurt into a food processor and blend until well combined.Remove the mixture from the food processor and whisk together with the yoghurt until well combined. Add salt and freshly ground black pepper to taste, and chill in the fridge until required. Squeeze the lime juice over chicken, dust with chat masala and serve with the lentil salad and mint chutney. Make deep incisions into the chicken breasts, thighs and drumsticks. Make deep incisions into the chicken breasts, thighs and drumsticks. Whisk the yoghurt in the large bowl, add the remaining marinade ingredients and mix until well combined. Whisk the yoghurt in the large bowl, add the remaining marinade ingredients and mix until well combined. Rub the marinade over the chicken until it is completely coated, then chill in the fridge for 3-4 hours. Rub the marinade over the chicken until it is completely coated, then chill in the fridge for 3-4 hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the chicken onto the rack above a roasting tray and cook in the oven for 15-20 minutes (or on a charcoal grill for about 12 15 minute until cooked). Place the chicken onto the rack above a roasting tray and cook in the oven for 15-20 minutes (or on a charcoal grill for about 12 15 minute until cooked). Preheat the grill to high. Preheat the grill to high. Remove the chicken from the oven and rest for 2-3 minutes. Baste thoroughly with butter and roast under the grill for 3-4 minutes, or until the juices run clear when the chicken is pierced with a skewer and it is completely cooked through. Remove the chicken from the oven and rest for 2-3 minutes. Baste thoroughly with butter and roast under the grill for 3-4 minutes, or until the juices run clear when the chicken is pierced with a skewer and it is completely cooked through. For the salad, mix the ingredients together and set aside. For the salad, mix the ingredients together and set aside. Whisk the dressing ingredients in a bowl together until well combined and pour it over the salad. Whisk the dressing ingredients in a bowl together until well combined and pour it over the salad. For the mint chutney, put all the ingredients except the yoghurt into a food processor and blend until well combined. For the mint chutney, put all the ingredients except the yoghurt into a food processor and blend until well combined. Remove the mixture from the food processor and whisk together with the yoghurt until well combined. Add salt and freshly ground black pepper to taste, and chill in the fridge until required. Remove the mixture from the food processor and whisk together with the yoghurt until well combined. Add salt and freshly ground black pepper to taste, and chill in the fridge until required. Squeeze the lime juice over chicken, dust with chat masala and serve with the lentil salad and mint chutney. Squeeze the lime juice over chicken, dust with chat masala and serve with the lentil salad and mint chutney.