Recipe

Tandoori chicken with cucumber salad

The char-grill gives it that smoky tandoori flavour.

  • 1 hr 10 mins cooking
  • Serves 6
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Marinated with Indian spices and yogurt then char-grilled for a that authentic tandoori flavour. Paired with a fresh cucumber salad for a tasty meal.
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Ingredients

Tandoori chicken with cucumber salad
  • ¼ cup (75g) tandoori paste
  • ⅓ cup (80ml) lime juice
  • 1⅔ cups (470g) Greek yoghurt
  • 3 cloves garlic, crushed
  • 3 teaspoons ground cumin
  • 6 x 300g chicken marylands
  • 3 lebanese cucumbers (390g)
  • 1 fresh long red chilli, seeded, chopped finely
  • 2 teaspoons peanut oil
  • ¼ cup loosely packed fresh coriander sprigs
  • lime cheeks, to serve

Method

Tandoori chicken with cucumber salad
  • 1
    Combine tandoori paste, 2 tablespoons of the juice, ⅓ cup of the yoghurt, 2 cloves of the garlic and 2 teaspoons of the cumin in a large shallow dish; season. Add chicken; turn to coat in marinade. Cover; refrigerate for 1 hour.
  • 2
    Preheat oven to 200°C/400°F. Line a large oven tray with baking paper. Place drained chicken on tray, skin-side up. Roast for 45 minutes or until browned and cooked through.
  • 3
    Meanwhile, combine 1 tablespoon of the remaining juice with the remaining yoghurt, garlic and cumin in a small bowl or jug. Cover; refrigerate.
  • 4
    Using a vegetable peeler, peel cucumbers into long thin ribbons. Combine cucumber ribbons with chilli, oil and remaining juice; season to taste.
  • 5
    Serve chicken with yoghurt mixture, cucumber salad, coriander and lime cheeks.

Notes

Chicken can be marinated up to 2 days ahead; keep, covered in the fridge.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.

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