For the mint-apple chutney - 50g/4oz coriander leaves, roughly chopped
100g mint leaves
2 Green Apples
3 green [finger] chilies, roughly chopped
2 garlic cloves, roughly chopped
½ tsp chopped ginger
1 tsp lemon juice
1 tsp sugar
Salt to taste
First Marination: Skin the chicken and make a few slits of about 2cm/¾in long on the flesh. Add half quantity of ginger & garlic paste, salt, chilli powder and lemon juice mix well. Cover and refrigerate for eight hours or overnight.
Second Marination: Mix all the remaining ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Leave it aside for one hour.
It is traditionally roasted in Tandoor (charcoal heated clay oven) but for your ease you can do the same in an oven.
Preheat the oven to 180C/350F/Gas 4.
Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 9 minutes. Halfway through cooking, baste with little butter.
After 90 minutes, remove chicken from the oven and leave in a warm place to rest for 20 minutes.
As the chicken cooks make the chutney. For the chutney, place all the chutney ingredients in a blender and blend until the mixture becomes a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
Recipe by Thanks For The Food at http://thanksforthefood.com/tandoori-chicken-mint-green-apple-chutney/