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Indian-spiced chicken with cucumber salad
Indian-spiced chicken with cucumber salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Infused Indian-spiced chicken with refreshing cucumber yoghurt salad.
Ingredients:
  • 600g cucumber
  • 200g yoghurt
  • 1/2 tsp ground coriander
  • 2.50 gm ground cumin
  • 60ml lemon juice
  • 2.50 gm sweet paprika
  • 1 tsp chilli powder
  • 2 garlic cloves, crushed
  • 2cm piece ginger, grated
  • 4 chicken breast fillets (skin and wingbone attached, optional)
  • 9.20 gm olive oil
  • 165.00 ml coriander leaves
Instructions:
  • Season the cucumber slices generously with 1 teaspoon of salt and allow them to sit in a colander for 15 minutes to remove excess moisture.
  • Combine yogurt, ground coriander, cumin, and juice. Set aside a portion for the cucumber. Stir in paprika, chili, garlic, and ginger to the rest of the yogurt mixture. Mix with chicken and let marinate for 10 minutes.
  • Preheat your oven to 190C. Grill the chicken in a lightly oiled chargrill or large frypan over medium heat until golden brown on each side. Transfer the chicken to a baking tray and roast for 6-8 minutes until fully cooked.
  • Rinse the cucumber thoroughly and let it drain. Combine it with the reserved yogurt mixture, oil, and fresh coriander leaves. Serve the chicken on top of the cucumber salad and garnish with lemon wedges.

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