US
Tandoori chicken and chopped salad
Prep and cooking time: 1hr 10mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 4
2 tbsp extra olive oil
1 ½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground cayenne
1 tbsp ground garam masala
1 tbsp ground paprika
2cm ginger, minced
3 large garlic cloves, minced
1 large lemon, juiced
1kg chicken thighs and/or drumsticks
½ large cucumber, deseeded and diced
200g cherry tomatoes, quartered
200g radish, diced
2 small carrots, diced
½ small red onion, finely diced
1 handfu l fresh coriander, finely diced
½ lemon, juiced
½ large cucumber
250g plain natural or Greek yoghurt
1 large handful fresh mint, finely chopped
Method
Preheat the oven to 200°C/180°C fan.
Lightly oil a large, non-stick baking tray with ½ tbsp of oil.
In a small mixing bowl, add the other 1 ½ tbsp of oil, cumin, turmeric, cayenne, garam masala, paprika, ginger, garlic, salt and pepper, and lemon juice, and mix well.
Place the chicken on the baking tray and use your hands to cover with the spice mix.
Cook the chicken for 45-50mins, until just crispy-looking on the outside.
Just before the chicken finishes cooking, prepare the salad and raita.
Add the cucumber, tomatoes, radish, carrots, red onion, and coriander to a salad bowl, cover with the lemon juice, and set aside.
Grate the other half of the cucumber finely and place in a sieve, over a bowl. Sprinkle generously with salt to allow the water to draw from the cucumber. Leave the cucumber for 10mins.
Once the grated cucumber has drained, place it in a medium-sized serving bowl, add the yoghurt and mint, and set aside.
Serve the cooked chicken with salad and the yoghurt raita.