Traditional Indian Tandoori (serves 6)

Tandoori chicken & lamb chops

2-2.5kg chicken
6 lamb chops
500g greek yoghurt
Juice of 2-3 lemons (about 100-130ml)
10 fat cloves of garlic
2 piece of fresh ginger
2 TBSP turmeric
2 TBSP ground chilli
3 TBSP whole coriander seeds
2 TBSP cumin seeds
2 TBSP smoked paprika
1 TBSP black peppercorns
1.5 TSP salt
1/2 TSP liquid smoke (optional)

Begin by toasting the coriander and cumin in a pan this doesnt take long, just 30 seconds
or so in a hot pan. When theyve cooled, use a mortar & pestle to grind them into a fine
powder, then add the peppercorns and crush them into smallish pieces. Mix these, along
with the other spices and salt, into the yoghurt. Use the mortar & pestle to crush the garlic
& ginger into a fine paste, and add along with the lemon juice and salt. Mix to a
reassuringly orange paste.

Next, spatchcock the chicken (look up how to do this online if youve never done it
before its easier to just watch somebody else do it first), and score the breast & thighs to a
depth of about 1cm or so. Lightly score the lamb chops.

Now rub the yoghurt mixture thoroughly into the chicken and lamb, pop into plastic bags
and stick them in the fridge for a few hours (at least 2 preferably 4 or 5, but not longer
than 6)

You can cook these either on the barbecue or in the oven. If youre using the BBQ, cook
the lamb chops when the coals are medium hot until theyre just cooked through and have
a little bit of char. The chicken will need a couple of hours on a medium heat, with the lid
closed, cook with the rib cage down.

If youre doing them in the oven, use the liquid smoke in the marinade. The chicken will
want about 1.5h in a 180C oven (depending on weight 40 minutes per KG plus another
10-15 minutes), and about twenty minutes to rest, wrapped in tinfoil. Grill the chops after
the chicken under a hot grill to however done you want them (depending on the thickness
of the chops). Rest for 5 minutes under tinfoil.


Garlic & Coriander Naans
2 TSP yeast
1 TSP sugar
125 ml warm water
600g strong white flour
TSP salt
1 TBSP nigella seeds (optional)
75ml ghee, warm enough to be liquid
85g greek yogurt
1 large egg
50g butter
A handful of chopped coriander
2-3 cloves garlic, crushes

If you dont have ghee, you can make some by heating butter on a low temperature in the
microwave, and pouring off the clear, clarified butter and discarding the solids which have
sunk to the bottom.
Begin by mixing the yeast, sugar and water, then leave to one side until it goes frothy (10-
15 minutes). Place about a third of the flour into a bowl, along with the salt and nigella
seeds. Mix the egg, oil, salt and yoghurt into the water & yeast, then add the lot into the
bowl, mixing as you go.
When the liquid and flour are combined, start adding the remainder of the flour and mixing
until you have a soft, but not sticky dough. You might need a little more flour depending
on how humid your kitchen is. Turn out the dough onto a lightly floured surface and knead
for about five minutes. Return the dough to the bowl and leave in a warm place for an
hour, or until doubled in size.

Whilst this is happening, melt 50g of butter in a small saucepan, and cook the garlic for a
couple of minutes, until the butter is infused with the flavour. Take off the heat and mix in
the coriander. Leave to one side.
When the dough has risen, knock back, then divide into 6 pieces. Use your hands to press
and stretch each one into a circular shape about 15-20cm in diameter. Dont stack them,
theyll stick together.
Heat up a large cast iron pan until very hot, and brush with a little ghee. Cook the naans for
a few minutes, waiting until bubbles start to form before flipping, then cook for another
few minutes until the dough is cooked through and there are nice toasty brown bits.
Brush each one with some of the garlic/coriander butter, and serve.


Kachumber
1 medium sized red onion
4 large tomatoes
2 cucumbers
Small handful fresh mint
Slightly larger handful fresh coriander
1 green chili
1 TBSp fresh lemon juice
1 TSP roasted cumin seeds
TSP salt
a few lemon pieces for garnish

Begin by dicing the onion, then chop the tomatoes and cucumber into ~1.5cm pieces.
Roughly chop the mint and coriander, and finely dice the chilli. Mix everything together
with the lemon juice, salt and cumin seeds. Refrigerate for at least an hour before serving,
but not more than 3. You can use a few sliced lemon pieces to garnish when you serve.

Raita
500g Greek yoghurt
2 spring onions
1-2 fresh green chilies
1 3cm piece ginger root
1 large garlic clove
1 cucumber
juice of 1 lemon
Handful of fresh mint
TSP salt
1 TSP cumin seeds
1 TSP black peppercorns

First, toast the cumin, then grind to a fine powder with a mortar & pestle. Add the
peppercorns and crunch into smallish pieces.
Deseed the cucumber with a teaspoon, then grate into a bowl. Finely chop the spring
onions, finely dice the chilli and roughly chop the mint, and add to the bowl along with the
yoghurt, lemon juice and ground cumin & pepper. Use the mortar and pestle to crush the
garlic and ginger to a fine paste, then add to the bowl. Mix everything together, season with
a little salt and refrigerate for at least an hour, and not more than a day, before serving.

I like to present everything in bowls and let people serve themselves. If you want to make
the presentation a bit fancier, you can carefully cut the meat from the chicken, and slice
into large diagonal chunks and garnish with slices of lemon and fresh coriander. You could
also finely slice the green part of another spring onion to garnish the raita. I hope you enjoy
it!