Chicken Tikka with Kachumber Salad

Chicken Tikka

Prep time: 10 mins plus overnight marinating    
Cooking time : 20 – 25 mins

Serves 4

Ingredients:

• 4 bone in, skinless chicken thighs or 4 skinless chicken breasts
• 200g Thick full fat Greek yoghurt
• 1 tsp ground tumeric 
• 3 tbsp medium or mild curry powder
• Little olive oil
• Greek Yoghurt (optional, to serve)

Method:

1. Using a small, sharp knife, cut deep slashes into the chicken flesh without cutting all the way through, approximately 1.5cm apart. 
2. In a medium bowl mix together the Greek yoghurt and the spices
3. Add the chicken to the marinade, turn it in the sauce, making sure that it gets deep into the cuts in the chicken. 
4. Marinate in the refrigerator overnight.
5. When you’re ready to cook the chicken, heat the oven to 200°C (180°C fan). Arrange the chicken on a foil lined baking tray lightly oiled and roast for 20–25 minutes, turning halfway through. If you’d like more colour or a slightly charred finish, pop it under a hot grill for 3–4 minutes, turning once.
6. Alternatively, cook the chicken in an air fryer at 200°C for 20–25 minutes, depending on the size of the pieces, until golden and cooked through.
7. Or, for a smoky flavour, heat the barbecue to a medium-high heat and brush the grill with a little oil. Cook the chicken, turning often, until it’s charred and the internal temperature reaches 75°C.
8. Delicious served with Kachumber salad and a dollop of Greek yoghurt.

 

Kachumber salad

Prep time: 15 minutes

Serves 4 (as a side)

Ingredients:

• 2 large ripe tomatoes, deseeded and diced
• ½ cucumber, deseeded and diced
• ½ small red onion, very finely sliced
• 1 green chilli, deseeded and finely chopped 
• 1 small ripe but firm mango, diced 
• 1 small avocado, diced
• 6 radishes, thinly sliced
• Juice of 1 lime
• 1 tbsp extra virgin olive oil
• ½ tsp ground cumin, lightly toasted
• 1 tsp nigella seeds
• Salt and black pepper, to taste
• Handful fresh coriander, roughly chopped
• Handful fresh mint leaves, shredded
• 2 tbsp pomegranate seeds

Method:

1. In a large mixing bowl, toss together all the veg (ie. The first seven ingredients).
2. Add the lime juice, olive oil, cumin, nigella seeds, salt and pepper and turn gently so the avocado doesn’t break apart.
3. Top with coriander,  mint and pomegranate  just before serving.