If you fancy a quick dinner with minimal prep, this is perfect. The chicken can be thrown in the oven and the salad is made in 5 minutes. It also goes well with Salmon.
Serves 4

For the Tandoori Chicken:
1.5kg chicken
3 tbsp Tims Dairy Greek Style Natural Yogurt
2 garlic cloves crushed
1 tsp grated ginger
1tsp Turmeric
1tsp Ground coriander
1tsp Ground cumin
Salt and pepper
2 lemons 1 halved, 1 sliced
1 onion cut into quarters
For the salad:
2 mangos sliced
2 fennel bulbs finely sliced
1 tsp Black mustard seeds
1 red chilli
Juice of 2 limes
2 tbsp extra virgin olive oil


Mix together the marinade ingredients and rub over the chicken. Put the halved lemons inside the cavity of the chicken along with the onion. Roast the chicken for 90 minutes. 15 minutes before the end of the cooking time add the lemon slices on top of the chicken.

Thinly slice the mango and fennel and arrange on a platter or in a bowl. Combine the olive oil and lime juice and drizzle over the salad. Sprinkle over the mustard seeds and chilli.

Serve the chicken with the salad and a sprinkle of coriander.



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