Just Cooking recipes

Tandoori chicken with coconut, cucumber and lime salad

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle


Tandoori chicken:

• 5cm-knob ginger, peeled
• 4 fat cloves garlic
• 1 fresh red chilli
• Juice of a large lemon
• ½ cup (150ml) double cream yoghurt
• ½ tsp (3ml) cinnamon
• 1½ tsp (8ml) ground cumin
• 1 tbsp (15ml) ground coriander
• 1 tbsp (15ml) paprika
• 1 tsp (5ml) turmeric
• Drop red food colouring, optional
• 1 whole chicken (about 1½kg), butterflied

Coconut, cucumber and lime salad:

• 1 cucumber, cut into spirals, ribbons or strips
• Handful coriander, leaves only
• ¼ cup toasted coconut shavings
• Juice of 1-2 limes
• Salt, to taste

Preparation method

Tandoori chicken:

  1. Blitz garlic, ginger, chilli, lemon juice, yoghurt and spices in a blender.
  2. Make shallow slashes across chicken.
  3. Pour blitzed marinade over chicken, making sure every nook and cranny is coated.
  4. Cover and marinate in fridge overnight.
  5. Preheat the oven to 230ºC.
  6. Pop chicken directly onto a roasting rack with a roasting dish (or place a pan below it). Roast for 30-45 minutes, or until charred, tender and cooked through.

Coconut, cucumber and lime salad:

  1. Mix all ingredients together.
  2. Serve with tandoori chicken.