Name: Tandoori chicken with coconut sambal
Yield: 4
Ingredients: " TANDOORI MARINADE"; "15 ml garam masala"; "10 ml paprika"; "5 ml ground cumin"; "5 ml ground coriander"; "5 ml chilli powder"; "2,5 ml ground turmeric"; "150 ml plain yoghurt"; " juice of ½ lemon"; "4 garlic cloves, crushed"; "1 thumb-sized piece of fresh root ginger, grated"; "15 ml mint sauce"; " salt and freshly ground pepper"; " CHICKEN"; "1x1,5 kg whole chicken"; "1 small bunch of coriander"; "1 lemon, halved"; " COCONUT SAMBAL"; "150 g fresh coconut"; "1 small handful of fresh coriander"; "1 green chilli, deseeded and finely diced"; "1 small garlic clove, crushed"; " juice of 1 lime"; "15 ml olive oil"

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Tandoori chicken with coconut sambal

CONVENTIONAL METHOD

REFRIGERATE: 2 HOURS OR OVERNIGHT

COOKING: 1 ½ HOURS

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