Homemade Tandoori Chicken

Cook Time 45 minutes to 1 hour (+ marination time)

Servings 4-6

Ingredients

Chicken Marinade

6 medium sized chicken thighs, cut into bite size

4 tbsp Chickpea flour

1 tsp coriander powder

1 tsp cumin powder

1 handful dry fenugreek leaf* from health store, rubbed in

1 tsp cardamom powder

50g cooked finely chopped ginger (or ginger paste)

50g cooked finely chopped garlic (or garlic paste)

120ml lemon juice (2 large lemons)

160g yoghurt

1 tsp garam masala powder

1 tsp turmeric powder

Salt to taste

Salad

120g fennel bulb

80g green salad mixture of your choice

Lemon Dressing

1 lemon squeezed

Equal amount of extra virgin olive oil

Pinch of salt

Extra virgin olive oil, to taste

Orange Dressing

1L orange juice

25g fresh thyme

150ml extra virgin olive oil

Method

In a large bowl, mix all of the marinade ingredients together.

Trim the fat from the chicken. Place chicken in marinade and massage into chicken, completely cover the chicken. Refrigerate chicken in marinade for 24 hours.

Reduce orange juice on low heat to approximately 100ml (15-20 minutes), add thyme while reducing. Strain the reduced orange juice, and add extra virgin olive oil.

Mix lemon juice and extra virgin olive oil together.

Finely slice fennel and mix with salad greens.

Preheat oven to 160-180°C.

Arrange marinated chicken on a lined tray and cook for 10-15 minutes.

Remove from oven and allow to rest for 5 minutes.

Mix the chicken in the orange thyme dressing

Cover a long rectangular serving plate with the green salad mix making a bed for the chicken to sit up on.

Place the dressed chicken atop the salad bed.

Pour the lemon dressing over the chicken and salad.