Spring Recipes and Table Settings with Recipearce and Adairs

SEP 16|5 min read

Served with raita, rice and naan bread, this quick and super-tasty recipe for tandoori chicken is perfect for spring entertaining.

If there was ever a time to add more spice to our lives, it’s right now! We’ve teamed up with our fav Instagram foodies Nick and Sophie Pearce of Recipearce to bring some zing to your mid-week meals with their quick and super-tasty tandoori chicken recipe. Perfect for sunny spring lunches with the whole family.

In this recipe for Adairs, Nick shows us how to put together a delicious tandoori chicken meal from scratch. It’s vibrant, bold and fresh ─ all the things that remind us of spring – and the colours go perfectly alongside our new Spring Passage tableware and dining collection.

Much of Australia may not be able to get together with loved ones at the moment but that doesn’t mean you can’t make family mealtime fun and a little bit special. Simple changes like styling up your dining table and getting (a little bit) dressed up can make all the difference to days that are getting pretty mundane. Why not dial in some friends and pop them at the end of the table while you dig in and catch up?

Tandoori Chicken by Recipearce

Serves 4-6 people

Bird’s eye view of kitchen bench with spices in a few bowls, and underneath the largest bowl is a chopping bord with fresh lemon, ginger, and garlic.

Ingredients

1 deboned butterflied chicken with skin on (or use chicken thigh)
1 tablespoon of garam masala
1 heaped teaspoon of ground coriander
2 heaped teaspoons of cumin
2 teaspoons of turmeric
1 tablespoon of smoked paprika
1 lemon
2 teaspoons of grated ginger
4 cloves of garlic
12 tablespoons of Greek or natural yoghurt
Bunch of mint
Bunch of coriander
1 Lebanese cucumber
Salt
Pepper

Note: you can marinate your chicken 1-2 days ahead or it can be done just before cooking.

Bird’s eye view of tandoori chicken, rice, raita, and naan bread styled on warm coloured platters and bowls.

Method

Make your tandoori marinade by adding 1 tablespoon of garam masala, 1 heaped teaspoon of ground coriander, 1 heaped teaspoon of cumin, 2 teaspoons of turmeric, 1 tablespoon of smoked paprika, zest of 1 lemon, 2 teaspoons of grated ginger, 4 finely chopped cloves of garlic, juice of half a lemon, 1 heaped teaspoon of salt, 1 teaspoon of cracked black pepper and 4 heaped tablespoons of Greek or natural yoghurt to a bowl. Mix to combine.

Add your chicken to the bowl and coat in the tandoori marinade. Next, make a raita by adding 8 tablespoons of Greek or natural yoghurt into a different bowl with 1 teaspoon of cumin, 1 heaped tablespoon of chopped mint, 1 heaped tablespoon of chopped coriander and 1 Lebanese cucumber finely chopped. Mix to combine.

Cook the chicken on a grill or barbecue (on super high heat) for 15 minutes either side. Or you can cook it in the oven on 180°C for 1 hour skin side up (you do not need to flip it).

Leave your chicken to rest for 10 or so minutes. Carve it up, sprinkle with salt, then serve with your raita and some rice and naan bread.

Discover more delicious recipes from Recipearce on Instagram: @recipearce

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