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Tandoori chicken with lentil salad
Tins, packets and jars
110g/4oz green lentil, sprouted or cooked
Cooking ingredients
1 tbsp chickpea flour
Meat, fish and poultry
2 x whole
chicken
, skin removed, jointed
Other
200ml/7fl oz yoghurt
2 tsp ginger and garlic paste
½ tsp chilli powder
1 tsp ground coriander
¼ tsp ground cinnamon
½ tsp garam masala
2 tsp lemon juice
½ tsp mango powder (available from specialist Asian stores)
½ tsp fenugreek leaf powder
1 tsp saffron water or ¼ tsp edible orange colour
1 tsp vegetable oil
pinch salt
50g/2oz melted butter, for basting
1 tbsp chat masala (available from specialist Asian stores), to serve
1 lime wedge, to serve
200g/7oz black chickpeas, sprouted or cooked
small bunch watercress
small bunch baby red chard leaves
1 tomato, chopped
1 red onion, chopped
1 cucumber, chopped
1 tbsp chopped fresh coriander leaves
½ tsp chopped fresh ginger
3 tbsp vegetable oil
1 tsp lime juice
pinch salt
pinch sugar
1 green chilli chopped (optional)
½ tsp cumin seeds, toasted, ground
1 tsp chat masala (available from specialist Asian stores)
200g/7oz fresh mint leaves
110g/4oz fresh coriander leaves
2 tbsp chopped red onions
2 tbsp lemon juice
1 green chilli, chopped finely
½ tsp salt
½ tbsp vegetable oil
5 tbsp thick Greek-style yoghurt
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