Originating in Pakistan, this chicken is typically cooked in a tandoor or over charcoal, but given most home cooks will have access to neither at this time of year I suggest roasting it on a wire rack. In better weather a barbecue would be ideal.
Tandoori-style chicken and raita
Serves 4
1 small onion
10g fresh ginger
4 garlic cloves
10g paprika
5g ground cumin
10g garam masala
Half a small green chilli
5g turmeric
4 chicken breasts
500g yogurt
1 lemon
Half a cucumber
10g mint
20g coriander
1 lime, cut into four wedges
Make the spice paste first. Peel and roughly chop the onion and ginger and place them in a food processor along with the garlic, paprika, cumin, garam masala, green chilli and turmeric.
Place the chicken breasts in a large container and cover them with 250g yogurt. Cut the lemon in half and squeeze it over the breasts, then season them lightly with salt. Spoon the spice paste on top and and mix thoroughly before reserving the chicken in the fridge to marinate for four to eight hours or overnight.
Now make the raita. Grate the cucumber into a cloth then squeeze out any excess moisture. Place the cucumber and remaining yogurt into a mixing bowl. Finely chop the mint and half of the coriander and add them to the yogurt before seasoning lightly with salt.
Set the oven to 200C/180C fan/gas mark 6. When you are ready to cook the chicken remove it from the marinade on to a wire rack on a baking sheet then place into the oven for 25 minutes until cooked thoroughly.
Garnish the chicken with the remaining coriander and lime wedges and serve alongside the raita.
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