Tandoori Chicken Thighs with Mango Chilli Salad Recipe at MyDish

Tandoori Chicken Thighs with Mango Chilli Salad

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Mix together the tandoori paste and yogurt. Marinate the chicken thighs in this mixture, covered in the fridge overnight.
  • 2. Preheat the oven to 375 F
  • 3. Put the marinated chicken onto a baking sheet and place in the oven for 30-45 mins until the chicken is cooked through. Discard any left-over marinade.
  • 4. Mix the salad leaves, corriander, mango, chillis, tomatoes and red onion in a bowl.
  • 5. Mix the lemon juice with an equal volume of olive oil to make a dressing.
  • 6. Dress and season the salad just before serving with the tandoori chicken.

    • Tips

    • Thigh meat is superior to breast meat.

      The chicken can be finished on a barbecue - just give it 20 mins in the oven first, otherwise the outside will be burnt before the chicken is cooked through.

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    Ingredients

    • TANDOORI CHICKEN THIGHS
    • 1 lb boneless. skinless chicken thighs
    • 5 tbsp Tandoori Paste
    • 3 tbsp natural plain yoghurt
    • MANGO CHILLI SALAD
    • 1 pack of mixed salad leaves
    • 1 large mango. peeled and diced
    • 2-3 Red Chillis. deseeded and finely sliced into strips
    • ½ red onion. thinly sliced into strips
    • 2 large handfuls of corriander leaves. chopped
    •  juice of 1 lemon
    •  olive oil
    •  salt and pepper to season
    • 10 on-the-vine baby tomatoes. halved

    By Views 2923  Added Sun Dec 13 2009


    Full of fresh flavours. A perfect summer dish. Simple to make but will impress friends if entertaining.

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