Baked Tandoori Chicken w/ Tomato, Cucumber Salad & Charred Roti

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SERVES FOUR
PREP TIME: 3 HOURS TO 24 HOURS MARINATING 
COOK TIME: 35 MINS

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Ingredients

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FOR THE TANDOORI CHICKEN

4X CHICKEN THIGHS OR CHICKEN TENDERLOINS

1/2 CUP GREEK YOGHURT

1 TBSP VEGETABLE OIL

JUICE OF 1 TO 2 LEMONS OR LIMES

5CM KNOB GINGER, GRATED

1 TBSP GARAM MASALA

1/2 TSP CHILLI FLAKES

1/2 TSP GROUND CHILLI

1 TSP TUMERIC

1 TSP CUMIN

2 TSP PAPRIKA

CRACKED SALT

FOR THE SALAD

2 ROMA TOMATOES, DICED

1 LEBANESE CUCUMBER, DICED

3/4 RED ONION, DICED

1/2 CUP CORIANDER, ROUGHLY CHOPPED

3 STALKS SPRING ONION, DICED

JUICE OF 1 LEMON

2 TSP OLIVE OIL

CRACK SALT & PEPPER

TO SERVE

CHARRED ROTI BREAD, STORE BOUGHT

TORN CORIANDER LEAVES

DALLOP COCONUT OR GREEK YOGHURT

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Utensils

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DEEP BAKING DISH

GARLIC MINCER

GRATER OR MICROBLANE

SHARP KNIVES

MEDIUM FRY PAN

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Method

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1. HEAT OIL OVER MEDIUM HEAT IN A SAUCEPAN. STIR THROUGH SPICES FOR A MINUTE OR TWO UNTIL FRAGRANT
   

2. MIX YOGHURT IN A BOWL WITH LIME JUICE, GARLIC, GINGER AND SPICES MIX. PLACE CHICKEN THIGHS IN A DEEP BAKING DISH AND COVER WITH RUB. MASSAGE INTO CHICKEN USING HANDS TO COAT EVENLY. PLACE IN FRIDGE TO MARINATE FOR 3 HOURS OR EVEN OVERNIGHT FOR ALL ZE FLAVOUR
   

3. PREHEAT OVEN TO 180 DEGREES CELSIUS. PREPARE SALAD INGREDIENTS AND TOSS TOGETHER IN A BOWL
   

4. ROAST CHICKEN IN OVEN FOR 25-30 MINUTES OR UNTIL TENDER AND JUST COOKED THROUGH. LET COOL FOR 5 MINS BEFORE SERVING
   

5. CHAR ROTIS IN A FRY PAN FOR 3-4 MINUTES OR UNTIL CRISPY. DIVIDE SALAD BETWEEN BOWLS, TOP WITH CHICKEN THIGH AND ROTI. ADD A DALLOP OF YOGHURT **OPTIONAL AND TORN CORIANDER LEAVES - ENJOY !

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