Tandoori Chicken with Carrot Raita
4 tbsp tandoori paste
340g/12oz/1½ cups natural yogurt
juice of ½ lemon
4 boneless, skinless chicken breasts, cut into slices
1 tbsp oil plus extra to grease
boiled riced to serve
For the carrot raita
1 tsp ghee or oil
1 tsp ground cumin
1 tbsp black mustard seeds
2 large carrots, grated
250g/9oz/1 cup natural yogurt
1 In a bowl, mix the tandoori paste with the yogurt and lemon juice. Add the chicken and stir well to coat. Cover the bowl and leave to marinate in a cool place for at least 4 hours.
2 Preheat the oven to 220°C/425°F/Gas 7.
3 Lightly oil a roasting pan and put the chicken pieces in it in their marinade. Drizzle the remaining oil over the chicken and roast in the oven for 20 minutes or until cooked through.
4 Meanwhile, make the raita. Heat the ghee or oil in a small pan and cook the cumin and mustrd seeds for 2 minutes. Put the carrots in a bowl and pour over some boiling water. Leave to soften for 5 minutes, then drain and refresh in cold water. Drain and squeeze out any excess liquid. Mix with the spices and yogurt in a bowl.
5 Serve the tandoori chicken with the carrot raita and some plain boiled rice.