Tandoori Chicken Bowl

FOR THE CHICKEN

• 3 x Lilydale Free Range Chicken Breasts
• ¼ cup full-fat Greek yoghurt
• Juice of 1 lemon
• 2 tsps ginger garlic paste
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp sweet paprika
• ½ tsp turmeric powder
• ¼ tsp ground cinnamon
• ¼ tsp ground cardamom
• 1 tbsp kasoori methi
• 2 tsps flaky salt
• ¼ tsp crushed black pepper
• ¼ tsp crushed black pepper
• 6 cloves
• 1 tbsp olive oil

FOR THE BEETROOT SAUCE

• 1 large beetroot, boiled for 25 mins, peeled and chopped
• 1 tsp grated ginger
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Pinch of salt
• ½ cup warm water

FOR THE MINT SAUCE

• ½ cup full-fat Greek yoghurt
• 1 cup fresh mint leaves
• ½ cup fresh coriander leaves
• ½ green cayenne chilli
• 1 tsp flaky salt
• 1 tsp sugar
• 1 tsp ground cumin

TO SERVE

• Roti or rice
• Lemon wedges
• Sliced pickled onion, coriander, and mint leaves, as garnish