Tandoori Chicken

Tandoori chicken with dal and rice. Serves 8.

Makkhani Murghi

Chicken:

• 2.25kg chicken breasts
• 2 tsp salt
• 2 lemons
• 850 ml plain yoghurt
• 1 medium onion
• 2 garlic cloves
• 16 cm^3 ginger
• 1 hot green chilli
• 4 tsp garam masala
• 6 tbsp yellow, 2 tbsp red food colouring

Sauce:

• 8 tbsp tomato puree

• water

• 31 cm^3 ginger

• 550 ml single cream

• 2 tsp garam masala

• 1.5 tsp salt

• 0.5 tsp sugar

• 2 hot green chillis

• 0.5 tsp ground cayenne pepper

• 2 tbsp chopped corriander

• 8 tsp lemon juice

• 2 tsp ground cumin

• 220g plain butter

• 430g basmati rice

Garam Masala:

• 1 tbsp cardamom
• 5cm cinnamon stick
• 1 tsp cumin
• 1 tsp cloves
• 1 tsp pepper
• 1/2 a nutmeg

Required spices

• 2.25kg chicken breasts

• 850 ml plain yoghurt

• 550 ml single cream

• 220g plain butter

• 6 tbsp + 8 tsp lemon juice

• 1 medium onion

• 1 garlic

• 47 cm^3 ginger

• 6 tbsp yellow, 2 tbsp red food colouring

• 8 tbsp tomato puree

• 3 hot green chillis

• 3 tsp ground cumin

• 1 tbsp cardamom

• 1 tsp cloves

Masoor Dal

• 400g red split lentils
• 2L water
• 4 thin slices ginger
• 2 tsp ground turmeric
• 2 tsp salt
• 6 tbsp ghee/vegetable oil
• 2 tsp ground cumin
• 2 tsp ground corriander
• 1/2 tsp ground cayenne pepper
• 4 tbsp chopped corriander