Ingredients

Ingredients

4 chicken supremes, skinned and scored

4 chicken drumsticks, skinned and scored

1st stage Tandoori marinade:

1 tsp salt

½ tsp garlic puree

½ tsp ginger puree

1 lime juice

2nd stage Tandoori marinade:

3 tbsp Greek yoghurt

2 green chillies, finely chopped

1" piece of ginger, peeled and finely chopped

1 handful chopped coriander

1 tsp black salt

¾ tbsp ground cumin

1 tsp garam masala

1 tbsp tandoori masala

½ tsp ground fennel seeds

1 pinch white pepper

50ml mustard oil *

For the green mint chutney:

150g coriander leaves

20g mint leaves

10g fresh ginger, peeled and chopped

1 clove garlic, crushed

1 green chilli, deseeded

½ tsp chat masala

½ tsp black salt

150ml Greek yoghurt

½ tsp roasted cumin seed

For the salad:

25g baby Swiss chard

25g coriander cress

Coriander oil dressing:

150ml olive oil

30g coriander, blended with oil

Squeeze of lemon juice

Pinch of chat masala

Pinch of cracked black pepper

Preparation

  1. Preheat oven to 200°C.

  2. Trim the thin end of the drumstick by cutting the sinew, scraping the meat halfway down the bone towards the thick end of the drumstick. Blanch the chicken in simmering water infused with turmeric, salt and mild red chilli powder for 3-5 minutes and remove using a slotted spoon and let the meat cool down.

  3. To then marinate the chicken, dry the pieces and sprinkle with salt. Rub with garlic and ginger paste and a squeeze of lime and leave to marinade for 30 minutes.

  4. Add 3 tablespoons of yoghurt into a large bowl, add all the 2nd stage tandoori spice ingredients and massage into the chicken, then leave to marinade overnight.

For the mint chutney 5. For the mint chutney, blend all chutney ingredients together in a food processor until smooth, adjust seasoning to taste and refrigerate in an airtight container overnight.

To cook 6. Heat a frying pan with a small amount of oil then place the marinated drumstick in to seal for 1 minute on each side followed by the scored chicken breasts and again cook for a minute on each side. Place the browned chicken pieces in the pre-heated oven and roast for 6-8 minutes, turn the chicken pieces now and again to ensure they cook evenly.

  1. Mix the coriander and olive oils and season with the lemon juice, chat masala and black pepper. Dress the baby leaves and serve alongside the chicken with the mint chutney.
  • The EU doesn’t recommend the use of mustard oil in cooking so we would recommend you use ghee or another oil as an alternative.