Tandoori Chicken with a Cooling Raita Dip

This whole roasted tandoori chicken is a great alternative to the classic roast dinner or a healthier and cheaper alternative to an Indian takeaway!

Takes: 2 hours total (optional marinade time of up to 24 hours)

Serves: 4-6

Great served with: Rice, Spiced Potatoes, Lentils, Vegetables, Mixed Salad.

Ingredients:

- 1.8kg free range chicken

- 2 x microwaveable packs of basmati rice

- 50g natural yoghurt

- Small bunch of mint leaves, finely chopped OR 1 tbsp mint sauce

- 1/4 large cucumber, grated

- 4 tbsp pomegranate seeds (optional)

- 4 x lime weges (optional)

Marinade:

- 5-6 tbsp tandoori spice mix OR 1tsp of each: chilli powder, ground coriander, ground turmeric, ground cumin, garam masala and ground cinnamon.

- 1 tbsp tomato puree

- Juice of 1 lemon

- 5 garlic cloves and 1/2 thumb-sized piece of ginger, whizzed in a blender until smooth

- 150g Natural yoghurt or Greek yoghurt (mix with a splash of water until it is the consistency of natural yoghurt)

Method:

1) Mix all of the marinade ingredients together in a small bowl with a generous pinch of salt and small pinch of pepper. Score the skin on the breast and legs with a knife and rub the marinade all over. Place the chicken in the fridge and marinade up to 24hrs. The longer you leave it the more pungent the flavours will be.

2) Heat the oven to 200C/ 180C fan and place the chicken in a lined baking tray. Roast for 1 1/2 hours or until the thigh juices run clear when tested with a skewer or knife.

3) When the chicken is cooked, remove the foil/ baking parchment and sit the chicken back in the tray with it's juices. Whilst the chicken rests microwave the rice packets according to the packet instructions.

4) In the meantime mix the yoghurt, mint and grated cucumber in a small dish with a pinch of salt. Serve the rice around the chicken (as seen in picture) with the raita dip on the side and garnish with pomegranate seeds and lime wedges!

If you'd like a vegetarian alternative then try my Whole Roasted Harissa Cauliflower!

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