Roast tandoori chicken with crispy skin and lentils

By Nelly Robinson
Serves  6
Preparation   12 hours
Cooking   40 mins
Print recipe

Prepared exclusively with Lilydale for Western Australia Gourmet Escape, try Nelly Robinson’s exclusive Tandoori Chicken with Crispy Skin recipe for yourself.

Ingredients

PART 1: LENTIL CURRY

  • 210g dry red lentils
  • 1 litre vegetable stock
  • 2 teaspoons cumin seeds
  • ½ teaspoon fennel seeds
  • 1 small cinnamon stick
  • 10 fresh curry leaves
  • 1 large brown onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 6cm piece fresh ginger, peeled, grated
  • 1 long red chilli, finely chopped
  • ¼ cup chopped washed fresh coriander root and stem
  • 1 ½ tablespoons ground turmeric
  • 1 ½ tablespoons Garam Masala
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 2 270ml cans light coconut cream
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh coriander leaves

PART 2: TANDOORI SPICED CHICKEN

  • 6 Lilydale Free Range Chicken Breasts
  • Oil for frying
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1 teaspoon coriander, ground
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 1 teaspoon fennel
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ cup yoghurt
  • 1 tablespoon lime juice

PART 3: CRISPY SKIN POPPADOM

  • 6 Chicken skin
  • Salt

Method

PART 1: LENTIL CURRY

  1. In a pot of vegetable stock, bring to the boil and add the lentils and cook for 10 mins and drain and put aside.
  2. Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
  3. Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and ¼ cup cold water. Bring to the boil. Add the lentils, Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened.

PART 2: TANDOORI SPICED CHICKEN

  1. Place all ingredients in blender and blend to a paste, rub all over the chicken and marinate.
  2. Place chicken in the fridge and marinate for 12 hours.
  3. After marination, place chicken in zip lock bag and then drop in a water bath of 67°C and cook for 30 minutes.
  4. Place in a hot frying pan and fry until cooked through until crispy.

PART 3: CRISPY SKIN POPPADOM

  1. Lay chicken skin flat on baking paper on oven tray and lightly salt.
  2. Place another sheet of baking paper on top of skins and add another tray on top to keep the skin flat.
  3. Bake at 180°C for 12 – 14 minutes or until crispy.

TO SERVE

  • Place lentil curry at bottom of bowl
  • Place chicken pieces over curry
  • In a sperate bowl have crispy skin like a poppadom
  • Scatter a bit of coriander and voila