Tandoori Chicken with Cucumber Salad and Roti




  • 4 large bone-in INGLEWOOD chicken thighs with the skin on (about 600 g)
  • Sea salt and freshly ground black pepper
  • Lime halves, to serve



  • 150 g unsweetened coconut yoghurt
  • 3 tablespoons extra-virgin olive oil
  • Finely grated zest and juice of 2 limes
  • 4 cm piece of ginger, grated
  • 4 garlic cloves, crushed
  • 2 teaspoons dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1⁄2 teaspoon sweet paprika
  • 1 teaspoon sea salt



  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 1/2 limes
  • 1 garlic clove, crushed
  • 3 tablespoons roughly torn coriander leaves
  • 1/2 teaspoon each of sea salt and freshly ground black pepper
  • 4 Lebanese cucumbers, finely sliced into discs



  • 100 g (1 cup) almond flour
  • 125 g (1 cup) arrowroot or tapioca four
  • 125 ml (1⁄2 cup) coconut milk
  • ¾ cup filtered water, plus extra if needed
  • 1⁄2 teaspoon sea salt
  • 3–4 tablespoons coconut oil


Cooking Time: 40 minutes + marinating time

Serves 4


For the cucumber salad, place the oil, lime juice, garlic, coriander, salt and pepper in a bowl and whisk to combine. Add the cucumber and gently toss to coat, then place in the fridge until ready to serve.

To make the tandoori marinade, place all the ingredients in a food processor and blitz until smooth. Transfer to a large bowl.

Preheat the oven to 180C and line a baking tray with baking paper.

To prepare the chicken, slice each thigh two or three times down to the bone at the thickest parts. This will help the marinade to permeate the chicken and will make the end result even tastier.

Place the chicken in the marinade and use your hands to massage it evenly. Cover and place in the fridge to marinate for at least 30 minutes or up to 4 hours.

When ready to cook, preheat a nonstick pan to medium-hot. Place the chicken skin-side down in the pan and cook for 4-5 minutes on each side until lovely and charred. Transfer the chicken to the prepared baking tray and place in the oven to cook through for 10 to 15 minutes.

Meanwhile, for the roti, combine the almond flour, arrowroot or tapioca four, coconut milk, water and salt in a bowl and mix well to form a smooth thin batter. (The more watery the batter, the thinner and crispier your tortillas will be, so add a splash or two more if you like.) Melt 1 tablespoon of the coconut oil in a small non-stick frying pan over medium heat. Ladle a quarter of the batter into the pan, tilting and swirling it to coat the base in an even layer, and cook for 2–3 minutes, then carefully turn the tortilla over with a spatula and cook for a further 2 minutes, or until golden and cooked through.

To serve, season everything well with salt and pepper and plate up the chicken with the cucumber salad, roti and lime halves for squeezing over.

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Source: www.cookwithluke.com


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