Tandoori Chicken With Radish Salad
|Chicken||3 1⁄4 Pound (1 Piece, 1 1/5 Kilogram)|
|Low fat plain yogurt||1⁄4 Pint (150 Milliliter, Use Runny Style)|
|Tomato puree||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Garam masala||1 Teaspoon|
|Corn oil||1 Tablespoon|
|Lemon wedges/Lime wedges||2|
|Iceberg lettuce||4 Large, shredded|
|Red onion||1 , sliced|
|Cucumber||1⁄2 , peeled|
|Tomatoes||2 , quartered|
|Radishes||4 Ounce, sliced (115 Gram)|
1. Skin the chicken and cut it into 8 pieces. Using a sharp knife, make 2 deep slashes in each piece without cutting right through, to allow flavours and heat to penetrate the flesh.
2. Pour the low-fat yoghurt into a large bowl. Add the ginger, garlic, tomato puree, paprika, lemon juice, ground coriander seeds, garam masala and 225 ml / 8 fl oz water with salt to taste. Mix well together and pour over the chicken pieces. Leave to marinate for at least 3 hours or overnight.
3. When ready to cook, preheat the oven to its highest possible temperature. Lift the chicken pieces from the marinade, place them on a greased baking tray and place it in the hot oven. Cook the chicken for 15-18 minutes, checking once or twice to make sure it is not browning too fast. If burn marks begin to appear too rapidly, just turn the oven down slightly.
4. While the chicken is cooking, make the salad by mixing all the ingredients.