Name: Tandoori chicken with cucumber salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 tablespoon tandoori paste; 1/2 cup natural yoghurt, plus extra, to serve; 2 chicken thigh cutlets; cooking oil spray; 1 lebanese cucumber, halved, thinly sliced; 1 tablespoon finely chopped flat-leaf parsley; 1/2 small red onion, thinly sliced; 75 gram baby spinach leaves; 2 teaspoon lemon juice; 2 teaspoon vegetable or olive oil

Ingredients

1 tablespoon tandoori paste

1/2 cup natural yoghurt, plus extra, to serve

2 chicken thigh cutlets

cooking oil spray

1 lebanese cucumber, halved, thinly sliced

1 tablespoon finely chopped flat-leaf parsley

1/2 small red onion, thinly sliced

75 gram baby spinach leaves

2 teaspoon lemon juice

2 teaspoon vegetable or olive oil

Method

1.Place paste and yoghurt in a glass or ceramic bowl. Add chicken; turn to coat. Cover with plastic food wrap. Chill for 2 hours to marinate.

2.Spray a char-grill pan with oil. Heat over moderate heat. Remove chicken from marinade. Add to pan; cook, turning, for 20 minutes or until juices run clear when you pierce the thickest part of chicken with a skewer.

3.Combine cucumber, parsley, onion, spinach, juice and oil in a bowl. Season. Divide salad and chicken among serving plates. Serve with extra yogurt.

Serve with warmed naan bread, chapattis or rotis. This method works just as well with any mild Indian curry paste. If time permits, marinate the chicken overnight.
Note

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Ingredients

Method

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