Ingredients
1 kg chicken pieces or fillets
200g natural yoghurt
1 tbsp fresh ginger, grated finely
1 tbsp garlic, grated finely
1 tbsp tandoori paste
½ tsp tandoori food colouring (optional)
2 tsp cumin seeds, ground
2 tsp ground coriander
1 tsp garam masala
½ tsp chilli powder
½ tsp turmeric powder
Salt to taste
Mint sauce and roti to serve
Mint Sauce
1 bunch mint
1 bunch coriander
2 tbsp dried pomegranate seeds, ground (available at spice shops)
Salt to taste
Chilli to taste
200g natural yoghurt
½ small onion
1 tomato
1 tsp turmeric
Method
In a bowl mix together yoghurt, salt, chilli, coriander, cumin, garam masala and tandoori paste. Rub mixture into chicken and leave to marinate for at least 2 hours in the fridge.
Pre-heat the oven to its highest setting. Bake chicken for 20 minutes then reduce the oven heat to 120°C an cook until tender. Garnish with tomatoes and lettuce.
Mint Sauce