Wednesday, 29 November 2023 / Topics:
Ingredients: (Serves 4)
⅔ cup reduced-fat Greek yoghurt, plus ⅔ cup extra
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon ground coriander
½ tablespoon ground ginger
½ tablespoon garlic powder
½ tablespoon tumeric
4 chicken thighs, cut into thick strips
2 Lebanese cucumber, diced
½ red onion, thinly sliced
1 bunch mint, leaves picked
1 lemon, zested then juiced
1 tablespoon olive oil
Method:
- Combine ⅔ cup yoghurt, spices and olive oil in a medium bowl. Coat chicken and set aside to marinate.
- Meanwhile, combine cucumber, red onion, lemon zest, thinly sliced mint leaves, and the remaining Greek yoghurt, in a large bowl. Squeeze over lemon juice and toss to coat.
- Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 2-3 minutes each side or until cooked through and lightly charred.
- Plate up with a bed of the cucumber yoghurt mixture, topped with tandoori chicken and mint leaves.
