• November 6, 2019

Lilydale Free Range Roast Tandoori Chicken with crispy skin and lentils


PART 1: LENTIL CURRY                                                                                     


210g dry red lentils

1 litre vegetable stock

2 teaspoons cumin seeds

1/2 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

1/4 cup chopped washed fresh coriander root and stem

1 1/2 tablespoons ground turmeric

1 1/2 tablespoons Garam Masala

1 teaspoon salt

1 tablespoon tomato paste

2 x 270ml cans light coconut cream

1 tablespoon lemon juice

2 tablespoons chopped fresh coriander leaves


1.In a pot of vegetable stock, bring to the boil and add the lentils and cook for 10 mins and drain and put a side.

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 1/4 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                                                                                          


  • 6 X Lilydale Free Range Chicken Breasts
  • Oil for frying

Tandoori spice:

1x teaspoon salt

1x teaspoon cayenne

1x teaspoon coriander, ground

1x teaspoon chili powder

1x teaspoon garlic powder

1x teaspoon dry mustard

1x teaspoon ginger

1x teaspoon turmeric

1x teaspoon fennel

1x teaspoon cumin

1x teaspoon paprika

½ cup yogurt

1x tablespoons lime juice


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 2: TANDOORI SPICED CHICKEN                                                                                          


Chicken skin x 6


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