Ingredients
- 1 small free-range chicken
- 2 tbsp lemon juice
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- Salt and pepper
- 1 cup thick plain yoghurt
- 2 tbsp tandoori spice paste
- Lime wedges to serve
- Mint yoghurt sauce bunch mint (150g), leaves picked
- bunch coriander (100g), leaves picked
- 3 tbsp lemon juice
- 1 green chilli, deseeded
- 1/2 red onion, chopped
- 1 tbsp minced ginger
- 5 tbsp Greek yoghurt
Method
Joint chicken into eight pieces (or ask your butcher to do this) and make two incisions with a sharp knife in each piece. Mix lemon juice, ginger and garlic then rub over chicken. Season with salt and pepper and refrigerate for 20 minutes. Drain off any excess liquid and discard.
Mix yoghurt with tandoori paste, rub all over chicken and marinate in the fridge for two hours. Preheat oven to 200C. Place chicken pieces on a wire rack in a roasting tray and cook for 15-20 minutes, or until cooked through.
Remove from oven and rest for five minutes, covered with foil. To make mint-yoghurt sauce, blend all ingredients, except yoghurt, in a food processor until smooth, then fold through yoghurt. Serve with chicken pieces and fresh lime to squeeze.
