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
Method
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.
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.
Note
