Grilled Tandoori Chicken with Wholegrain Salad and Mint Yogurt
For the chicken skewers
- 1 pack of The Spice Tailor Original Tikka Masala
- 500g chicken thigh (around 4 large) or breast fillets (we use thigh as it is tastier and juicier), cut into large bite-sized pieces
- Salt and freshly ground black pepper
- 2 tsp. lemon juice
- 1 good tsp. garlic paste (around 2 large cloves)
- 1 tsp. ginger paste
- 2 tbsp. plain thick yogurt
For the salad
- 1 avocado, chopped
- 150g cherry tomatoes, halved
- 2 gem lettuce, washed well, dried and torn into large pieces
- 4” cucumber, thinly sliced
- 3 tbsp. pumpkin seeds, lightly roasted
- 250g cooked whole grains such as barley, spelt, buckwheat etc. (we buy a packet of mixed cooked ones)
For the minted yogurt dressing
- 4 tbsp. extra virgin olive oil
- 8g (a handful) mint leaves, washed and the extra water shaken off
- 20g (two good handfuls) fresh cilantro leaves and stalks, washed
- Good pinch of sugar
- 5 tsp. cider or white vinegar
- 125g thick plain yogurt
- Pre-heat the fan assisted grill setting of your oven to 225°C. Line a baking tray. Soak your wooden skewers in a long jar.
- Place the chicken in a non-reactive bowl, add the lemon juice, garlic paste, ginger paste and 1/3 tsp. salt. Mix well and leave to marinate for 20 minutes.
- Meanwhile, blend together the ingredients for the dressing. Taste and adjust seasoning.
- Add both sauces from the pack and the 2 tbsp. yogurt into the chicken and stir well to incorporate. Leave for a further marinade if you have time, ideally 30 minutes but longer if you have time.
- Thread onto skewers, keeping them close but not too tight. Place on your baking tray, ideally not touching the base. You can use long skewers and a small deep baking tin so the edges hang over the side. If you can’t find one, then don’t worry, you can cook them on a foil-lined baking tray. Place under the grill (we put them on the upper shelf) and grill for 7-9 minutes, or until just cooked. You can baste with the pan juices towards the end. Turn the grill up to 240°C and grill for another 2 minutes, or until there is light charring on the upper surface.
- Meanwhile, combine all the salad ingredients together and pour over the dressing. Toss to mix and place on your plate or platter.
- Remove the chicken and place the skewers on the salad, pour over the pan juices and serve.
For the chicken skewers
- 1 pack of The Spice Tailor Original Tikka Masala
- 500g chicken thigh (around 4 large) or breast fillets (we use thigh as it is tastier and juicier), cut into large bite-sized pieces
- Salt and freshly ground black pepper
- 2 tsp. lemon juice
- 1 good tsp. garlic paste (around 2 large cloves)
- 1 tsp. ginger paste
- 2 tbsp. plain thick yogurt
For the salad
- 1 avocado, chopped
- 150g cherry tomatoes, halved
- 2 gem lettuce, washed well, dried and torn into large pieces
- 4” cucumber, thinly sliced
- 3 tbsp. pumpkin seeds, lightly roasted
- 250g cooked whole grains such as barley, spelt, buckwheat etc. (we buy a packet of mixed cooked ones)
For the minted yogurt dressing
- 4 tbsp. extra virgin olive oil
- 8g (a handful) mint leaves, washed and the extra water shaken off
- 20g (two good handfuls) fresh cilantro leaves and stalks, washed
- Good pinch of sugar
- 5 tsp. cider or white vinegar
- 125g thick plain yogurt
- Pre-heat the fan assisted grill setting of your oven to 225°C. Line a baking tray. Soak your wooden skewers in a long jar.
- Place the chicken in a non-reactive bowl, add the lemon juice, garlic paste, ginger paste and 1/3 tsp. salt. Mix well and leave to marinate for 20 minutes.
- Meanwhile, blend together the ingredients for the dressing. Taste and adjust seasoning.
- Add both sauces from the pack and the 2 tbsp. yogurt into the chicken and stir well to incorporate. Leave for a further marinade if you have time, ideally 30 minutes but longer if you have time.
- Thread onto skewers, keeping them close but not too tight. Place on your baking tray, ideally not touching the base. You can use long skewers and a small deep baking tin so the edges hang over the side. If you can’t find one, then don’t worry, you can cook them on a foil-lined baking tray. Place under the grill (we put them on the upper shelf) and grill for 7-9 minutes, or until just cooked. You can baste with the pan juices towards the end. Turn the grill up to 240°C and grill for another 2 minutes, or until there is light charring on the upper surface.
- Meanwhile, combine all the salad ingredients together and pour over the dressing. Toss to mix and place on your plate or platter.
- Remove the chicken and place the skewers on the salad, pour over the pan juices and serve.