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Chicken
1 chicken (ca. 3 lbs)
3 tsp tandoori powder or paste
4 tsp coarse sea salt
1/2 tsp freshly ground black pepper
6 Tbsp vegetable oil

Dip
1 Cup (2 dl) creme fraiche (or light sour cream)
1-2 Tbsp hot mango chutney
2 Tbsp lemon juice
2 Tbsp chopped chives

Directions:

Preheat oven at 400 F (200 C)

In a small bowl mix the tandoori powder or paste, salt and pepper with the vegetable oil. Brush the chicken with the tandoori mixture. Pour a little water in the base of roasting pan and roast the chicken in the oven for 1 hour at 400 F (200 C), breast-side down. Brush the chicken with more tandoori paste now and again. When chicken is tender, set aside for 15 minutes before cutting into pieces and serving.

Mix the creme fraiche (or light sour cream), mango chutney, lemon juice, and chives in a small bowl and leave for 30 minutes to blend the flavors before serving. Accompaniment: Boiled rice and sliced cucumbers and tomatoes.
(Serves 4)

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