Name: Tandoori chicken with tomato and cucumber salad
Prep time: 130 min
Cook time: 20 min
Total time: 150 min
Yield: 1
Cuisine: indian
Ingredients: 8 chicken breast fillets, skinless, cut into large portions; 155.00 gm tandoori paste; 62.50 ml Greek yoghurt; 3 small truss tomatoes, cut into wedges; 1 continental cucumber, peeled, halved lengthwise and sliced diagonally; 1/4 small red onion, very thinly sliced; 60.00 ml red wine vinegar; 54.60 gm extra-virgin olive oil; 1/4 bunch coriander, roughly chopped; 50g feta

Tandoori chicken with tomato and cucumber salad

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Prep Time:
130 minutes

Cook Time:
20 minutes

Total Time:
150 minutes

Quick and delicious Indian-inspired dish by Curtis Stone.

Ingredients:

8 chicken breast fillets, skinless, cut into large portions
155.00 gm tandoori paste
62.50 ml Greek yoghurt
3 small truss tomatoes, cut into wedges
1 continental cucumber, peeled, halved lengthwise and sliced diagonally
1/4 small red onion, very thinly sliced
60.00 ml red wine vinegar
54.60 gm extra-virgin olive oil
1/4 bunch coriander, roughly chopped
50g feta

Instructions:

Combine tandoori paste and yogurt in a medium bowl, whisk until smooth. Add chicken, mix to coat well. Marinate covered in the refrigerator for 2 hours.
Preheat the grill. Transfer the marinated chicken to a large baking tray and grill for 5-7 minutes until cooked through with a light crust from the sauce. Let the chicken rest for 3 minutes before serving.
Prepare the salad by mixing tomatoes, cucumber, and onion in a large bowl with vinegar and oil. Toss well to coat, then add coriander and season with salt and pepper to taste.
Plate the salad on 4 serving plates. Arrange the tandoori chicken next to the salad and sprinkle the feta cheese on top. Serve.

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