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This recipe is from Episode 7 of Secret Meat Business
Take the chicken and cut down either side of the spine removing the backbone of the chicken.
Cut the chicken into smaller pieces.
Cut deep grooves into the skin of the chicken so the marinade can soak into the meat.
Squeeze lemon juice on to the chicken and season with salt, mix thoroughly with your hands.
Place black pepper, saffron, cayenne pepper, cumin and coriander seeds in a mortar and pestle and grind until the ingredients form a fine powder.
Place yogurt, garlic and spices into a bowl, add the fresh mint and coriander and red food colouring.
Stir until the colour has blended through the mixture.
Add the Tandoori marinade to the chicken and mix through using your hands, let the chicken marinade in the refrigerator for 12- 24 hours.
When ready, skewer the chicken close to the bone and place in the oven, over a baking tray.
Place in oven 200ºC for 15 to 20 minutes, until chicken is cooked through.
Or over the coals of your favourite BBQ.
To make the Raita, grate the cucumber, and add the garlic.
Remove the flesh from the tomato and finely dice.
Add the mint, parsley and yoghurt. Season with salt and pepper and mix together.
To make the Naan Bread, whisk the yeast and warm water in a small bowl and leave for about 10 minutes to activate.
Put the flour and salt in a large mixing bowl.
Add the room- temperature water and 1 tablespoon of olive oil.
Add the yeast to the bowl of flour and mix the ingredients with your hands to form a dough.
Transfer to a lightly floured work surface and knead for 5 to 10 minutes, until smooth, velvety and elastic.
(Alternatively, you can knead the dough in a electric mixer fitted with a dough hook.)
Brush a large baking tray with a little olive oil and scatter with some extra flour.
Turn the dough onto a work surface and shape it into an oval.
Use a rolling pin to roll it out to a rectangle of around 30 x 45 cm, then lift it onto the tray.
Cover with a tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 180°C.
Use your fingertips to make indentations in neat, evenly spaced rows across the surface of the bread.
Bake for 10–15 minutes, until golden brown.
The base of the loaf should sound hollow when you tap it.
Brush with olive oil or garlic butter.
To serve on a plate, squeeze some fresh lemon juice over the chicken and garish with fresh coriander, serve with Nan bread and Rayta.
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