Skip the takeaway and explore your culinary talents this weekend with our one of a kind Tandoori chicken with Roti and Raita. So juicy and full of flavour you’ll never stand in line again!
Tandoori chicken with roti and raita
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
- ½ tsp beetroot powder or “Bush” orange-red powder ( atlas trading)
- Raita
- 1 medium cucumber, grated
- ¼ cup mint
- 1 cup yoghurt
- 1 lime, juiced
- 2 tsp toasted ground cumin
- To serve
- 4 rotis
- Charred lemons
- Fresh coriander
Instructions
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 roast cauliflower steaks with cucumber yoghurt & chilli
Tandoori roast cauliflower steaks with cucumber yoghurt & chilli
