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Tandoori chicken with black lentil sauce and herb pulao, served with rocket and mango salad
Fruit and vegetables
1 tbsp
ginger
-garlic paste, from a jar (or cursh together fresh garlic and
ginger
to form a paste)
2 tbsp
lemon juice
1½ tsp
lime juice
1 tbsp finely chopped fresh
ginger
2 cloves
garlic
, peeled
1 tbsp
ginger
-garlic paste (see above)
½ green
chilli
, chopped
2 tbsp
tomato
paste
1 tbsp chopped
coriander
leaves
100g/3½oz
onion
, sliced
3-4 tbsp puréed spinach,
coriander
and mint
25g/1oz baby
rocket
leaves
1 Granny Smith
apple
, cut into julienne
1 green (unripe)
mango
, cut into julienne
Tins, packets and jars
200g/7oz black
lentils
500g/1lb 2oz
basmati rice
, washed and soaked for 10-20 minutes
vinaigrette made with oil and lime juice
Cooking ingredients
1 tsp red
chilli powder
1 tsp
salt
1 tsp
chaat masala
(a mixture of dried spices and chillies, available from Asian grocers)
salt
1 tsp
garam masala
100ml/3½fl oz
vegetable oil
½ tsp ground
cinnamon
½ tsp red
chilli powder
1 tsp
salt
4 tbsp
vegetable oil
1 tsp
cumin
seeds
½ tsp each red chilli powder, ground coriander, ground turmeric, garam masala and fenugreek leaf powder
salt
2 tsp
vegetable oil
2.5cm/1in
cinnamon
stick
2 black
cardamoms
, crushed
1 blade
mace
1 tsp
salt
Dairy, eggs and chilled
melted
butter
and oil, for basting
250g/9oz thick plain
yoghurt
30g/1oz
butter
2 tbsp
single cream
15g/½oz
butter
2 tbsp
mascarpone
or double cream
Meat, fish and poultry
4
chicken breasts
on the bone, skin removed, scored with 3 or 4 incisions
Other
4 Peshawari naan, to serve
pinch of edible red colouring (optional)
2 whole green chillies
Back to recipe
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