Indian-spiced chicken with raita and tomato salsa recipe

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Indian-spiced chicken with raita and tomato salsa recipe. Enjoy grilling and learn how to make Indian-spiced chicken with raita and tomato salsa.

Serves 4
15mins to prepare, 30mins to marinate and 45mins to cook
370 calories / serving

For the chicken
80g (3 1/4oz) tikka masala paste
2tbsp natural yogurt
4 large chicken thighs
For the salsa
30g (1 1⁄4oz) cashews
290g (9 1⁄2oz) cherry tomatoes, halved
1⁄2 cucumber, diced
squeeze of lemon juice
1tbsp chopped fresh mint leaves, plus extra leaves to serve
25g (1oz) mini pappadums, roughly crushed
For the raita
1⁄2 cucumber, finely diced
2tbsp chopped fresh mint leaves
125g (4oz) natural yogurt

Mix the tikka masala paste and the natural yogurt in a large, non-metallic mixing bowl, add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes or overnight.

To make the salsa, toast the cashew nuts in a dry frying pan, stirring often, until golden brown. Allow them to cool, then roughly chop and mix with all the remaining salsa ingredients except the mini pappadums.

Combine all the raita ingredients in a separate bowl and season lightly.

If using a barbecue, put the chicken thighs over a medium-hot area, brush thickly with the marinade, season, and cook for about 20-25 minutes, turning occasionally until they’re cooked through.

Alternatively, cook the chicken pieces in an oven preheated to gas 6, 200°C, fan 180°C for 45 minutes until cooked through.

Stir the crushed pappadums into the salsa and serve with the chicken and the raita. Garnish with a few mint leaves.

From Tesco Real Food
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