Tandoori chicken with spinach raita
Bring the tastes of India home for dinner with this chicken dish. Naan bread can be bought in the speciality aisle of your supermarket, to ensure your meal is authentic.
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|1 cup||Plain unsweetened yoghurt|
|½ tsp||Ground tumeric|
|½ tsp||Ground cumin|
|½ tsp||Ground coriander|
|½ tsp||Chilli powder|
|1 tbsp||Root ginger|
|1 tbsp||Lemon juice|
|1 tbsp||Vegetable oil|
|1 to taste||Salt & freshly ground pepper|
- Spoon 1/2 cup yoghurt into a bowl and mix in the spices, 1 clove of garlic, finely grated fresh ginger, lemon juice, paprika, chilli powder, salt (or use 2-3 tbsp garam marsala) and oil to make a smooth paste. Spread this over the chicken breasts. Leave to marinate for at least 30 minutes or overnight.
- Preheat oven to 200 deg C. Place the chicken, scored side up, in an oiled roasting tin. Drizzle with melted butter and bake for 20 to 25 minutes.
- To make the raita, cook spinach in a covered pan for 3 to 5 minutes until wilted. Drain and squeeze out water. Whisk remaining yoghurt with remaining garlic (1 clove) and salt and pepper. Stir in spinach and chill.
- Serve the raita alongside the chicken with a tomato salad and naan bread.