TANDOORI PASTE RECIPES

Steps:

• 1. Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl.
  2. Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine.
  3. Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
  4. Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
  5. Preheat the oven to 200ºC/400ºF/gas 6.
  6. Divide the chicken between 2 large pieces of tin foil, drizzle with oil, then wrap up and place each parcel onto a large roasting tray and bake for 30 minutes.
  7. When the time’s up, remove the foil and place the chicken directly on the trays. then return to the oven for a further 30 minutes, or until golden and cooked through.
  8. Meanwhile, cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer.
  9. Sprinkle over the garam masala, season well and drizzle with oil. Place in the oven alongside the chicken, for 20 minutes, or until tender and lightly charred, shaking the tray occasionally.
  10. Pick over the coriander leaves before serving. Delicious with steamed rice and raita.

Steps:

• Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
• When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.