Ed Baines' main Royal event is his traditional take on a British favourite, coronation chicken
Tandoori chicken with beetroot salad
Serves 4
Ingredients:
8 chicken legs & thighs (or you could used chicken breasts if you preferred)
For the garlic ginger paste:
100g garlic, chopped
100g fresh ginger, chopped
1 tbsp olive oil
For the marinade:
1 tbsp garlic ginger paste made above (or you may find this to buy ready made in some large supermarkets)
2 tbsp lemon juice
1tsp salt
1tsp red chilli powder
For the Spiced yoghurt:
250g thick yoghurt
1tsp garam masala
100ml vegetable oil
½ tsp cinnamon
½ tsp red chilli powder
1tsp salt
Oil and melted butter to baste
To serve:
1 ½ tsp lime juice
For the salad:
1 bunch coriander
1 red onion, sliced
100g beetroot leaves
1 head frisee lettuce
To serve: gem lettuce torn into cups & mini naan breads sliced in half to stuff with the filling
Method:
Preheat the oven to 180C.
Make 2 or 4 deep incisions in each chicken leg and thigh without cutting right through the flesh, then place in a shallow dish.
Place the garlic and ginger in a food processor with the oil and blitz to make a smooth paste. Youll only be using 1 tablespoon in this recipe, but you can store this in the refrigerator with a layer of oil on top for a couple of weeks or it can be frozen to be used another time.
Mix the lemon juice with the ginger garlic paste, salt and chilli powder. Spread all over the chicken and set aside to marinade for 5 minutes or you could do this overnight if you wished.
Meanwhile mix together the ingredients for the spiced yoghurt. Drain the chicken, coat with the spiced yoghurt and leave to marinade for another 5 minutes.
Put the chicken on a rack resting in a roasting tray and roast for 25-30 minutes. Take out of the oven and baste with the butter and oil mixture. Return the chicken to the oven and cook for a further 10minutes or until it is cooked through. Remove and rest on the rack for 5 minutes.
Mix all the salad ingredients together in a bowl and dress with olive oil and lime juice.
Then you can either leave the chicken legs and thighs on the bone and serve the dish as a large platter with the salad on the side, or alternatively, once cooked, strip the chicken from the bones and mix with a little mayonnaise then serve on top of crispy gem lettuce cups for something a little fancy, or stuff into mini naans for the kids.