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Tandoori Chicken with Lentil Salad

Perfectly spiced tandoori chicken jointed and marinated, served with a fresh sprouted lentil salad and homemade mint chutney.

HealthyChickenDinnerSpicyGluten Free
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
28.1g
per serving
112.4 g total
Fat
39.6g
per serving
158.2 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
Dairy
200
ml
Yoghurt
50
g
Butter
melted, for basting
5
tbsp
Greek-Style Yoghurt
thick
Fruits
2
tsp
Lemon Juice
1
wedge
Lime
to serve
2
tbsp
Lemon Juice
GrainsCereals
1
tbsp
Chickpea Flour
LegumesPulses
200
g
Black Chickpeas
sprouted or cooked
110
g
Green Lentil
sprouted or cooked
Liquids
1
tsp
Lime Juice
Meat
2
piece
Chicken
whole, skin removed, jointed
NutsSeeds
0.5
tsp
Chilli Powder
1
tsp
Coriander
ground
0.25
tsp
Cinnamon
ground
0.5
tsp
Garam Masala
0.5
tsp
Mango Powder
0.5
tsp
Fenugreek Leaf Powder
1
pinch
Salt
1
tbsp
Chat Masala
to serve
1
tbsp
Coriander Leaves
fresh, chopped
0.5
tsp
Cumin Seeds
toasted, ground
1
tsp
Chat Masala
for dressing
200
g
Mint Leaves
fresh
110
g
Coriander Leaves
fresh
0.5
tsp
Salt
OilsFats
1
tsp
Vegetable Oil
3
tbsp
Vegetable Oil
for dressing
0.5
tbsp
Vegetable Oil
for chutney
Other
1
tsp
Saffron Water
or edible orange colour
Vegetables
2
tsp
Ginger And Garlic Paste
1
bunch
Watercress
small bunch
1
bunch
Red Chard Leaves
baby leaves
1
piece
Tomato
chopped
1
piece
Red Onion
chopped
1
piece
Cucumber
chopped
0.5
tsp
Ginger
fresh, chopped
1
piece
Green Chilli
chopped
2
tbsp
Red Onion
chopped
1
piece
Green Chilli
finely chopped

Method

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