Warm Grilled Chicken, Cauliflower Rice and Almond Salad with Herb Dressing
Warm Grilled Chicken, Cauliflower Rice and Almond Salad with Herb Dressing
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- 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
- 4 skinless chicken thigh fillets, halved horizontally and gently slashed
- 350g cauliflower, cut into florets and blitzed to resemble rice
- 1 red onion, finely sliced
- 20g flaked almond, toasted
- 1 tbsp chopped mint
- 1 tbsp chopped coriander
- 2 tbsp extra virgin olive oil
- 2 tbsp plain yoghurt
- Marinate the chicken thighs with the tandoori marinade, covering all over and through into the slashes. Line a baking tray with foil or lightly oiled.
- Place the chicken pieces onto the tray, place under a high grill and grill for 12-15 minutes until cooked and charred. Take out and sprinkle with a couple of good pinches of the tandoori seasoning from the small sachet.
- Meanwhile, heat half the oil in a large frying pan and char and cook the onions lightly, turning often, around 8-10 minutes in total. Add in the cauliflower and cook for a further 5 minutes. Season to taste with some more of the tandoori seasoning or salt and pepper if you prefer.
- Remove from the heat and stir in the flaked almonds and chopped herbs. Mix well. Stir together the chutni from the pack with the yoghurt and remaining spoon of olive oil.
- Spoon the cauliflower rice mix onto a plate, top with the chicken thighs and drizzle with the yoghurt and chutni dressing.
- 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
- 4 skinless chicken thigh fillets, halved horizontally and gently slashed
- 350g cauliflower, cut into florets and blitzed to resemble rice
- 1 red onion, finely sliced
- 20g flaked almond, toasted
- 1 tbsp chopped mint
- 1 tbsp chopped coriander
- 2 tbsp extra virgin olive oil
- 2 tbsp plain yoghurt
- Marinate the chicken thighs with the tandoori marinade, covering all over and through into the slashes. Line a baking tray with foil or lightly oiled.
- Place the chicken pieces onto the tray, place under a high grill and grill for 12-15 minutes until cooked and charred. Take out and sprinkle with a couple of good pinches of the tandoori seasoning from the small sachet.
- Meanwhile, heat half the oil in a large frying pan and char and cook the onions lightly, turning often, around 8-10 minutes in total. Add in the cauliflower and cook for a further 5 minutes. Season to taste with some more of the tandoori seasoning or salt and pepper if you prefer.
- Remove from the heat and stir in the flaked almonds and chopped herbs. Mix well. Stir together the chutni from the pack with the yoghurt and remaining spoon of olive oil.
- Spoon the cauliflower rice mix onto a plate, top with the chicken thighs and drizzle with the yoghurt and chutni dressing.
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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.
