Recipe: Chicken tikka with tomato coriander salad
How to Make:
- Combine yoghurt, tandoori paste and 1 tablespoon lemon juice in a large bowl. Add chicken, place plastic wrap directly onto marinade and refrigerate for about 4 hours.
- Preheat grill to high.
- Divide chicken among skewers, being careful not to overcrowd the skewers. Places skewers on a tray and grill for 3-4 minutes on each side, or until just cooked through. Watch carefully to avoid burning.
- For salad: Mix remaining lemon juice, oil, cayenne and cumin in a large bowl and season to taste. Add onion and tomatoes and toss to coat. Just before serving add coriander.
- Place 2 skewers on each plate with salad and serve with a lemon wedge.
Time for preparing:
10 min.
Servings:
4
Ingredients:
- 2 tablespoons Coles Greek Style Yoghurt
- 1/2 cup tandoori paste
- 2 tablespoons lemon juice
- 500g chicken thigh fillets, cut into 4cm cubes
- 1/2 teaspoon ground cumin
- 1/2 small red onion, thinly sliced
- 3 medium field tomatoes cut into large chunks
- 1 lemon, cut into 4 wedges
- 1/2 teaspoon cayenne pepper
- 1/4 bunch fresh coriander, leaves only
- 2 tablespoons olive oil
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