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 … Continue reading Tandoori Chicken with Roti and Raita