Ingredients

• 2 x whole chicken
• skin removed
• jointed
• 200ml/7fl oz yoghurt
• 2 tsp ginger and garlic paste
• ½ tsp chilli powder
• 1 tsp ground coriander
• ¼ tsp ground cinnamon
• ½ tsp garam masala
• 2 tsp lemon juice
• ½ tsp mango powder (available from specialist Asian stores)
• ½ tsp fenugreek leaf powder
• 1 tbsp chickpea flour
• 1 tsp saffron water or ¼ tsp edible orange colour
• 1 tsp vegetable oil
• pinch salt
• 50g/2oz melted butter
• for basting
• 1 tbsp chat masala (available from specialist Asian stores)
• to serve
• 1 lime wedge
• to serve
• 200g/7oz black chickpeas
• sprouted or cooked
• 110g/4oz green lentil
• sprouted or cooked
• small bunch watercress
• small bunch baby red chard leaves
• 1 tomato
• chopped
• 1 red onion
• chopped
• 1 cucumber
• chopped
• 1 tbsp chopped fresh coriander leaves
• ½ tsp chopped fresh ginger
• 3 tbsp vegetable oil
• 1 tsp lime juice
• pinch salt
• pinch sugar
• 1 green chilli chopped (optional)
• ½ tsp cumin seeds
• toasted
• ground
• 1 tsp chat masala (available from specialist Asian stores)
• 200g/7oz fresh mint leaves
• 110g/4oz fresh coriander leaves
• 2 tbsp chopped red onions
• 2 tbsp lemon juice
• 1 green chilli
• chopped finely
• ½ tsp salt
• ½ tbsp vegetable oil
• 5 tbsp thick Greek-style yoghurt

Directions

• Make deep incisions into the chicken breasts
• thighs and drumsticks.
• Whisk the yoghurt in the large bowl
• add the remaining marinade ingredients and mix until well combined.
• Rub the marinade over the chicken until it is completely coated
• then chill in the fridge for 3-4 hours.
• Preheat the oven to 200C/400F/Gas 6.
• Place the chicken onto the rack above a roasting tray and cook in the oven for 15-20 minutes (or on a charcoal grill for about 12 15 minute until cooked).
• Preheat the grill to high.
• Remove the chicken from the oven and rest for 2-3 minutes. Baste thoroughly with butter and roast under the grill for 3-4 minutes
• or until the juices run clear when the chicken is pierced with a skewer and it is completely cooked through.
• For the salad
• mix the ingredients together and set aside.
• Whisk the dressing ingredients in a bowl together until well combined and pour it over the salad.
• For the mint chutney
• put all the ingredients except the yoghurt into a food processor and blend until well combined.
• Remove the mixture from the food processor and whisk together with the yoghurt until well combined. Add salt and freshly ground black pepper to taste
• and chill in the fridge until required.
• Squeeze the lime juice over chicken
• dust with chat masala and serve with the lentil salad and mint chutney.