| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت النقع | 30 دقيقة |
| وقت الطهي | 60 دقائق |
| عدد الأفراد | 4 |
| مطبخ | فيوزن |
| النظام الغذائي | مناسب للعائلات |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDF1
Combine the mango chutney, soya sauce, rice vinegar, garlic, ginger and water in a blender and blitz until smooth. Reserve a little of the marinade for basting, then pour the remainder over the chicken, turning to coat evenly. Marinate for at least 30 minutes.
2
Meanwhile, preheat the oven to 160°C, gas mark 3.
3
Roast the chicken for 1 hour, basting with the reserved marinade every 10 minutes, until deeply caramelised and cooked through. Rest for 10 minutes before carving.
4
Whisk together the tikka masala curry sauce, olive oil and lime juice. Arrange the lettuce, cucumber, radish and tomatoes on a serving platter, then drizzle over the dressing.
5
Serve the mango chutney-glazed chicken alongside the wedge salad.
