Tandoori buttermilk chicken & Beetroot relish

At Blog De Menthe valentines day has really happened but its surely a good day for a heart healthy recipe share.

Tandoori chicken has always been a favourite of mine and with left over buttermilk from pancake day it felt like the right thing for dinner.

With a supercharged beetroot relish this dinner is delicious.

Serves 1

For the tandoori chicken

2 or 3 Chicken Thighs (3 for me for marathon training reasons of course)

150ml buttermilk

2 tbsp of garam masala

2 tbsp of smoked paprika

1 tsp cayenne pepper

zest of 1 lime

Salt and pepper

On the night before you want to eat simply add all the ingredients onto the chicken and mix well. Cover and put into your fridge overnight. A few hours would be OK but doesn’t give the time for the buttermilk to tenderize the chicken. You can of course use chicken breast for this but its really not my style.

Then simply pre-heat your oven to 180oc. Put the chicken onto a tray and drizzle with a little oil. Roast for about 25 minutes depending on the size until cooked through and hopefully forming crisp dark edges. Don’t be scared of this, its flavour!


For the beetroot relish

1 raw red beetroot

juice from one lime

1 small tin of cooked sweetcorn

salt and pepper

half a tsp of toasted cumin seeds


Peel and grate your beetroot into a bowl and add the remaining ingredients. Set aside.

Simple supper full of iron rich beetroot and chicken good for the soul.