Tandoori Chicken with Minted Wheatberry Kachumber
Tandoori Chicken with Minted Wheatberry Kachumber
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- 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
- Coat the chicken in the tandoori marinade and preheat the grill to a 220°C (Fan 200°C/Gas Mark 7).
- 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.
- Meanwhile, stir together the ingredients for the dressing, seasoning to taste.
- Once the chicken is done, take out of the oven, baste with any juices and leave to rest for 5 minutes.
- 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
- Coat the chicken in the tandoori marinade and preheat the grill to a 220°C (Fan 200°C/Gas Mark 7).
- 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.
- Meanwhile, stir together the ingredients for the dressing, seasoning to taste.
- Once the chicken is done, take out of the oven, baste with any juices and leave to rest for 5 minutes.
- 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.
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Tandoori food refers to grilled or roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven, reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan, our Classic Tandoori Marinade Kit is sure to be your new best friend! The marinade evokes that delicious restaurant tandoori taste, full of yoghurt tang, ginger, garlic and warming spices.
For Indian chefs, tandoori food takes a lot of training to master. But, with ovens and grills to hand - and now our tandoori Marinade Kits too - you can achieve that sought-after, mouth-watering marriage of spiced yoghurt coating and chary smokiness in minutes. We love using these kits to add bags of flavour to oven-roasted meats and veggies in the winter - and to add an Indian twist to classic BBQ food in the summer.
