Name: Tandoori chicken with mango salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: indian
Ingredients: 8 chicken thigh fillets (about 800g), cut into 2cm pieces; 49.60 gm tandoori paste; 20.00 ml Moo Premium Dahi Indian-style yoghurt; 1 Kensington Pride mango, peeled, finely chopped; 1/2 red onion, finely chopped; 1 long red chilli, seeded, finely chopped; 62.50 ml coarsely chopped coriander; 21.00 gm lemon juice; 18.40 gm vegetable oil; Steamed basmati rice, to serve; Yoghurt, extra, to serve

Tandoori chicken with mango salsa

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Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Transport your taste buds to India with homemade tandoori chicken and refreshing mango salsa.

Ingredients:

8 chicken thigh fillets (about 800g), cut into 2cm pieces
49.60 gm tandoori paste
20.00 ml Moo Premium Dahi Indian-style yoghurt
1 Kensington Pride mango, peeled, finely chopped
1/2 red onion, finely chopped
1 long red chilli, seeded, finely chopped
62.50 ml coarsely chopped coriander
21.00 gm lemon juice
18.40 gm vegetable oil
Steamed basmati rice, to serve
Yoghurt, extra, to serve

Instructions:

Mix the chicken, tandoori paste, and yoghurt in a bowl. Cover with plastic wrap and refrigerate for 15 minutes to enhance the flavors.
Mix together the mango, onion, chili, cilantro, and lemon juice in a bowl.
Skewer chicken onto 12 bamboo sticks. Heat oil in a large pan over medium heat. Cook skewers, turning occasionally, for 8 minutes until fully cooked. Plate and serve with mango salsa, steamed rice, and yogurt.

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