Dim Sum and Snacks Recipes - Tandoori Chicken Pieces with Minted Yoghurt

Ingredients

• 1.5 kg chicken pieces

• juice of half a lemon

• 1/2 teaspoon salt

• 1/4 teaspoon cardamom seeds

• 2 teaspoons cumin seeds

• 1 teaspoon fennel seeds

• 3 teaspoons grated fresh ginger

• 3 cloves garlic, crushed

• 1 teaspoon chili powder

• 200 g plain yoghurt

• 1 tablespoon

• butter, melted

 Minted Yoghurt

• 200 g plain yoghurt

• 1 tablespoon chopped fresh mint

• 1 teaspoon sugar

• 1/4 teaspoon salt

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Method:

1. Remove the skin from the chicken and make a few cuts in the flesh with a sharp knife. Rub the combined lemon juice and salt into the chicken.

2. Heat a small frying pan; add the cardamom, cumin and fennel seeds and dry-fry over high heat for 2 minutes or until fragrant. Transfer to a large bowl and add the ginger, garlic, chili and yoghurt. Stir to combine; add the chicken pieces, cover and chill overnight.

3. Preheat the oven to 210°C and lightly brush an oven tray with oil. Put the chicken on the tray, brush with melted butter and cook for 45 minutes.

4. To make Minted Yoghurt: Put the yoghurt, mint, sugar and salt in a bowl, mix together and serve with the chicken pieces.