Try this summer inspired twist on a family favourite, Tandoori Chicken Salad by Anna’s Family Kitchen.
Local food writer, Anna, explains “This is a great healthy alternative to a takeaway. I’ve used chicken thighs, coated in a Greek Yogurt based marinade and have served them with a simple cucumber salad. You could also serve with rice and Naan bread for a heartier meal.”
Sounds tasty! Here’s what you need to know…
Prep: 10 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 40 minutes
1 tsp each smoked paprika, ground cumin, ground coriander, Garam Masala, turmeric, mild chilli powder
200g Greek Yogurt
Juice of a lemon
1/2 tsp Maldon salt
3 garlic cloves crushed
10cm piece ginger peeled and finely chopped or grated
1 kg boneless, skinless chicken thighs
1 red chilli sliced
1 cucumber peeled into slivers using a potato peeler
Combine all the marinade ingredients and coat your chicken thighs with it. They can go in the fridge for several hours or if you’re in a hurry they can be cooked straight away.
Cook the chicken thighs on a barbecue or griddle for 12 minutes turning every minute or so. Add the lime halves flesh side down for 3 minutes. It makes them easier to squeeze but also they taste sweeter.
I’ve served the chicken with a simple cucumber and tomato salad.
Using a potato peeler cut a whole cucumber into strips, squeeze over the juice of a lime and some olive oil and season.