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Tandoori chicken with Potato and Sesame Salad

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Ingredients

Tandoori
500g Boneless, Skinless Chicken Thighs
Salt
1 Lemon
100g Yoghurt
1tsp Crushed Garlic
1tsp Crushed Ginger
1 tsp Chilli Powder
1.5tsp Cumin Seeds
1tsp Coriander Seeds
2tsp Fennel Seeds
1/2 tsp Black Peppercorns
3 Cloves
Potato Salad
250g Agria Potatoes chunked
1/2 Cucumber
2 Tomatoes
2 Red Chillis
150g Toasted Sesame Seeds
1 Handful Coriander
2 tsp Sesame Oil
Cumin Yoghurt
300g Yoghurt
1/2 Cucumber Deseeded and Grated
1 tsp Cumin Seeds
50ml Oil
1tsp Paprika
Lemon Juice

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Tandoori chicken with Potato and Sesame Salad

  • Medium

Ingredients

  • Tandoori

  • Potato Salad

  • Cumin Yoghurt

Directions

Steps

1
Done

Tandoori Chicken

Cut chicken into large pieces, massage the salt, lemon, garlic and ginger into the chicken then add yogurt.

2
Done

Toast the spices until aromatic then grind to a powder, add to chicken with the chilli powder and mix. Marinade for a couple of hours or even better overnight.

3
Done

Skewer and cook over coals, in a griddle pan or under a hot grill for 5-6 minutes or until cooked

4
Done

Potato Salad

Meanwhile make the potato salad, Boil your potatoes until tender, drain and cool

5
Done

Mix everything else into the potatoes, season with salt and serve. TIP make ahead of time so the flavours develop.

6
Done

Cumin Yoghurt

Heat the oil until smoking then tip onto the cumin seeds that are in a heat proof bowl, this will give them a harsh toast and will release the flavour.

7
Done

Allow to cool and mix through the other ingredients, season with salt and serve with chicken and salad

The Cafe

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