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Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.


Method for chicken

  1. Clean, remove the skin, joint the chicken to separate leg & breast, and remove the all fat.
  2. Make deep incisions - 3 on each breast, 3 on each thigh, 3 on each drumstick.
  3. Whisk the yoghurt in the large bowl, add the remaining ingredients and mix well.
  4. Rub and coat the chicken with this marinade and let it rest for 3-4 hours in the refrigerator.
  5. Preheat the oven to 200°C/ 400°F/ Gas 6.
  6. Place the chicken onto a rack in a roasting tray and roast for approx 15-20 minutes (or on a charcoal grill for about 12 15 minute until cooked).
  7. Preheat the grill to high.
  8. Remove and (if on a grill, hang the skewer) allow the excess moisture to drip off (2-3 minute), then baste with butter and roast under the grill or salamander for 3-4 minute.

Method for salad

  1. Mix all the ingredients of salad and keep it aside.
  2. In a glass bowl whisk all the ingredients of dressing and pour it over salad and mix well.

Method for mint chutney

  1. In a food processor, with the blade running mince the mint leaves with rest of the ingredients, except yoghurt, until very fine smooth consistency is achieved.
  2. Then, whisk in the yoghurt and correct the seasoning.
  3. Keep it in the refrigerator until required.

To serve

Squeeze the lime juice over chicken, dust with chat masala and serve with salad and mint chutney.