PREP: 5 minutes
COOK TIME: 15 minutes
SERVES: 4
This is a really tasty mild dish full of healthy ingredients and lovely flavours. The chicken is delicious in a sandwich, a wrap, or on a fresh and vibrant salad. The longer you marinate the chicken in the sauce, the better, but if you are using chicken thighs and making the dish in the oven, you can help build up that flavour by basting with the pan juices. If you don’t have skewers, grill the chicken directly on the baking tray.
INGREDIENTS:
For the chicken
1 pack of The Spice Tailor Original Tikka Masala
500g chicken thighs or breast fillets, cut into large, bite-size pieces
Salt and freshly ground black pepper
2 tsp lemon juice
1 good tsp garlic paste, about 2 large cloves
1 tsp ginger paste
2 tbsp plain thick yoghurt
For the salad
1 avocado, chopped
150g cherry tomatoes, halved
2 gem lettuces, washed well, dried and torn into large pieces
4-inch cucumber, thinly sliced
3 tbsp pumpkin seeds, lightly roasted
250g cooked whole grains such as barley, spelt, buckwheat etc (you can buy a packet of mixed cooked grains)
For the dressing
4 tbsp extra virgin olive oil
Handful mint leaves, washed and extra water shaken off
Two good handfuls fresh coriander leaves and stalks, washed
Good pinch sugar
5 tsp cider or white vinegar
125g thick plain yoghurt
METHOD:
Pre-heat fan-assisted grill setting of oven to 225C. Line baking tray. Soak wooden skewers in water.
Place chicken in non-reactive bowl, add lemon juice, garlic paste, ginger paste and 1/3 tsp salt. Mix well and leave to marinate for 20 minutes.
Meanwhile, blend dressing ingredients. Season to taste.
Add sauce and 2 tbsp yoghurt to chicken and stir well. Leave for at least 30 minutes; longer if you have time.
Thread on to skewers, keeping them close but not too tight. Place on baking tray, ideally not touching the base (use long skewers and a small, deep baking tin so edges hang over the side, or line baking tray with foil). Place under grill for 7-9 minutes, or until just cooked. You can baste with the pan juices towards the end. Turn grill up to 240C for another 2 minutes or until there is light charring on upper surface.
Meanwhile, combine all salad ingredients and pour over the dressing. Toss to mix and place on plate or platter.
Remove chicken and place the skewers on the salad, pour over the pan juices, and serve.
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