Tandoori Chicken with Minted Wheatberry Kachumber

Tandoori Chicken with Minted Wheatberry Kachumber

Made With Our Classic Tandoori Marinade Kit -
2 SERVES
SERVES 2
prep
10 MINS PREP
20 MINS COOK
20 MINS COOK
I love a light satisfying meal and this grilled chicken with this fresh chopped salad is a winner. Optionally serve with seasoned yoghurt, houmous and pitta.
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 3-4 small chicken thighs, extra fat trimmed off and cut into large 5cm pieces

Kachumber

  • 40g wheatberries, cooked according to packet instruction
  • 1 small avocado, chopped
  • 3 tbsp finely chopped red onion
  • 3 radishes, finely sliced
  • 1 large vine tomato, chopped
  • 10cm piece of cucumber, finely chopped
  • 2 tbsp shredded mint
  • Salt and black pepper to taste

Minted yoghurt dressing

  • The mint chutni from The Spice Tailor Tandoori Marinade Kit pack
  • 2 tsp lemon juice
  • 2 tsp plain full fat yoghurt or light sour cream
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
Method
  1. Coat the chicken in the tandoori marinade and preheat the grill to a 220°C (Fan 200°C/Gas Mark 7).
  2. Place the chicken on an oiled baking tray and place under the grill for 10-12 minutes or until cooked through. Place on the highest shelf and brown for 2 minutes. Sprinkle over 2-3 good pinches of the tandoori seasoning, saving the rest for the table.
  3. Meanwhile, stir together the ingredients for the dressing, seasoning to taste.
  4. Once the chicken is done, take out of the oven, baste with any juices and leave to rest for 5 minutes.
  5. Toss together all the salad ingredients; pour over most of the dressing. Finish the salad with the chicken pieces and pour the rest of the dressing in a small pot on the side for extra dipping sauce.
  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 3-4 small chicken thighs, extra fat trimmed off and cut into large 5cm pieces

Kachumber

  • 40g wheatberries, cooked according to packet instruction
  • 1 small avocado, chopped
  • 3 tbsp finely chopped red onion
  • 3 radishes, finely sliced
  • 1 large vine tomato, chopped
  • 10cm piece of cucumber, finely chopped
  • 2 tbsp shredded mint
  • Salt and black pepper to taste

Minted yoghurt dressing

  • The mint chutni from The Spice Tailor Tandoori Marinade Kit pack
  • 2 tsp lemon juice
  • 2 tsp plain full fat yoghurt or light sour cream
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  1. Coat the chicken in the tandoori marinade and preheat the grill to a 220°C (Fan 200°C/Gas Mark 7).
  2. Place the chicken on an oiled baking tray and place under the grill for 10-12 minutes or until cooked through. Place on the highest shelf and brown for 2 minutes. Sprinkle over 2-3 good pinches of the tandoori seasoning, saving the rest for the table.
  3. Meanwhile, stir together the ingredients for the dressing, seasoning to taste.
  4. Once the chicken is done, take out of the oven, baste with any juices and leave to rest for 5 minutes.
  5. Toss together all the salad ingredients; pour over most of the dressing. Finish the salad with the chicken pieces and pour the rest of the dressing in a small pot on the side for extra dipping sauce.
MADE WITH OUR DELICIOUS
Classic Tandoori Marinade Kit
Our tandoori marinade is a paste that coats your ingredient saving lots of marinating time. It comes with tandoori seasoning and a chutni. Delicious with red meat, chicken, fish, prawns, paneer or vegetables.
£2.50
( / )
147p per 100g
Free delivery over £25 Free delivery over £25
Order before 12pm Order before 12pm
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