Grilled Tandoori Chicken with Wholegrain Salad and Mint Yoghurt
Grilled Tandoori Chicken with Wholegrain Salad and Mint Yoghurt
Made With Our Original Tikka Masala
SERVES 4
5 MINS PREP
15 MINS COOK
Chicken tikka turned into a healthy family dinner idea by cooking it tandoori style and serving with a salad. A tasty meal that’s also good for you.
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Tailored to Taste
This is a really delicious dish full of healthy ingredients and lovely flavors. The chicken is delicious as they are in a sandwich, wrap or as we serve it here, on this fresh and vibrant salad. The longer you marinate the chicken in the sauce the better, but if you are making them in the oven, you can help build up that flavor by basting with the pan juices that collect at the bottom of the pan (if using chicken thighs). If you don’t have skewers, grill the chicken directly on the baking tray.
Ingredients
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 yoghurt
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 yoghurt dressing
- 4 tbsp. extra virgin olive oil
- 8g (a handful) mint leaves, washed and the extra water shaken off
- 20g (two good handfuls) fresh coriander leaves and stalks, washed
- Good pinch of sugar
- 5 tsp. cider or white vinegar
- 125g thick plain yoghurt
Method
- 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. yoghurt 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 and place on your baking tray, ideally not touching the base. But fine if they are. 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 1-2 minutes, or until there is light charring on the upper surface.
- Combine all the salad ingredients and toss in the dressing.
- Place the cooked chicken on the salad, spoon over any pan juices and serve.
Tailored to Taste
This is a really delicious dish full of healthy ingredients and lovely flavors. The chicken is delicious as they are in a sandwich, wrap or as we serve it here, on this fresh and vibrant salad. The longer you marinate the chicken in the sauce the better, but if you are making them in the oven, you can help build up that flavor by basting with the pan juices that collect at the bottom of the pan (if using chicken thighs). If you don’t have skewers, grill the chicken directly on the baking tray.
Ingredients
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 yoghurt
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 yoghurt dressing
- 4 tbsp. extra virgin olive oil
- 8g (a handful) mint leaves, washed and the extra water shaken off
- 20g (two good handfuls) fresh coriander leaves and stalks, washed
- Good pinch of sugar
- 5 tsp. cider or white vinegar
- 125g thick plain yoghurt
Method
- 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. yoghurt 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 and place on your baking tray, ideally not touching the base. But fine if they are. 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 1-2 minutes, or until there is light charring on the upper surface.
- Combine all the salad ingredients and toss in the dressing.
- Place the cooked chicken on the salad, spoon over any pan juices and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
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