Tandoori Chicken with Raita

Name: Tandoori Chicken with Raita
Yield: Serves 6
Ingredients: 5 ml /1 tsp garam masala or medium curry powder; 1 small fresh red chilli, roughly chopped; 2.5 cm/1 in cube fresh root ginger, peeled and roughly chopped; 2 cloves garlic, peeled; 1 onion, roughly chopped; juice and grated rind of 1 lemon; 200 ml /7 fl oz /scant 1 cup natural (plain) yogurt; 30 ml /2 tbsp chopped fresh mint; 2 limes, cut into wedges; salt and ground black pepper; 5 ml /1 tsp ground coriander; 5 ml /1 tsp ground turmeric; 2.5 ml /½ tsp ground cinnamon; 12 free-range chicken thighs, skinned; naan bread and mint and cucumber raita, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Indian spices work well in a wood-fired oven and a yogurt marinade keeps meat wonderfully juicy. Serve the chicken with naan bread and a mint and cucumber raita.

Ingredients

200 ml /7 fl oz /scant 1 cup natural (plain) yogurt
juice and grated rind of

Main course

Method

Put the yogurt, lemon juice and rind, onion, garlic, ginger, chilli, and ground spices into a bowl and mix with a hand blender. You can use a balloon whisk instead, but you will need to finely chop the onion, ginger, garlic and chilli first. Season well with salt and pepper.