Ingredients
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:
- Blitz garlic, ginger, chilli, lemon juice, yoghurt and spices in a blender.
- Make shallow slashes across chicken.
- Pour blitzed marinade over chicken, making sure every nook and cranny is coated.
- Cover and marinate in fridge overnight.
- Preheat the oven to 230ºC.
- 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:
- Mix all ingredients together.
- Serve with tandoori chicken.