Tandoori Chicken with Roti and Raita

An Indian tikka/tandoori chicken in the comfort of your home.

Tandoori Chicken with Roti and Raita recipe:

INGREDIENTS

• 1.5 kg whole chicken, skin removed and halved. Score the flesh of the chicken

FIRST MARINADE

• 2 limes,juiced
• 1 tsp Kashmiri powder
• 1 tsp Maldon salt

SECOND MARINADE

• 125 grams double thick yoghurt
• 4 garlic cloves, coarsely chopped
• 8 cm fresh ginger, grated
• 1 tsp garam masala
• 1 tsp ground cumin
• 1⁄2 tsp beetroot powder or “Bush” orange-red powder

RAITA

• 1 medium cucumber, grated
• 1⁄4 cup mint
• 1 cup yoghurt
• 1 lime, juiced
• 2 tsp toasted ground cuminTO SERVE
• 4 rotis
• Charred lemons
• Fresh coriander

METHOD

LIGHT the fire and prepare your braai grid.

PREPARE the chicken by scoring it.

FIRST MARINADE Mix the ingredients together and rub it on the chicken. Cover and allow to rest for 1 hour. (You can start this process a day in advance as well – this will allow for more flavour to come through once braai’d)

SECOND MARINADE Combine everything and mix well, pour over the marinated chicken and massage for a few minutes. Once the coals are burnt down to a rich glowing red colour, load chicken on the braai grid.

BRAAI the chicken for 30-40 minutes, turning now and then. The chicken should be tender, cooked through and charred on the outside.

RAITA Squeeze out any excess water from the cucumber and add to a bowl with the rest of the ingredients. GIve it a good mix and garnish with the ground toasted cumin seeds

SERVE your tandoori chicken with some roti’s, charred lemons, raita and fresh coriander

ALSO SEE TANDOORI FISH WITH GREEN CHILLI RICE

Tandoori Fish with Green Chilli Rice