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Baked Tandoori Chicken with Mint and Coriander Relish, Easy Flatbreads and Charred Cos

Our Sunday lunch is normally ‘the last hurrah’ of the weekend and so much thought goes into planning something thats not going to let us down. This chicken recipe is by Neil Perry, absolutely so delicious I already can’t wait to make it again. Next time I’ll double the chicken quantity and so we can eat the leftovers cold the next day with salad in more flatbreads.

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I decided to serve the chicken with griddled cos lettuce and simple yoghurt flatbreads which worked really well. This would be a good sharing meal for a group with the chicken piled on a board and stack of flatbreads for everyone to help themselves. As all components are really good wrapped up like schawarma, adding sauces and salads would turn the meal into a bit of a feast.

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Tabbouleh, tahini, hummus, tomato, red onion and cucumber would all be excellent additions – the blazing red chilli dip I made on the previous post would also work like a dream if you like a kick.

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Here are the links, I hope you enjoy it as much as we did if you try it. I made my own tandoori paste (as in the link) and have enough dry spice mix to make this another two times so I’d recommend just making your own.

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Neil Perry Tandoori Baked Chicken

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Tandoori Paste Recipe

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Easy No-knead Flatbread Recipe

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Chilli Dip

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