Tandoori Chicken Thighs with Mango Chilli Salad
Over a year ago
7,310 views
Ingredients
- 1 lb boneless. skinless chicken thighs
- 5 tbsp Tandoori Paste
- 3 tbsp natural plain yoghurt
- 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
Accompaniment
Sponsored
Villa Maria Private Bin Riesling
Fabulous example of the grape variety, honeyed lime notes dominate. A pure and delicate bouquet of ripe citrus-lime and blossom aromas. Beautifully balanced with intense flavours, lovely juicy length and a zesty lime finish. Great on it's own or with light fresh food. Buy this wine if you like: Expressive white wines with distinctive character.
Description
Full of fresh flavours. A perfect summer dish. Simple to make but will impress friends if entertaining.
Method
-
1
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.
Chef's 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.
Comments (0)