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Ingredients
Method
- 500g chicken thigh fillets
- 2 tsp chaat masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 tbsp plain yoghurt
- 1 tbsp vegetable oil
- 200g cherry tomatoes, halved
- 1 Lebanese cucumber, sliced
- 1 red onion, finely sliced
- Small handful each coriander and mint leaves
- Juice of 1 lemon
- 1 tbsp tamarind paste
- Combine the chaat masala, cumin, turmeric, yoghurt and oil. Add the chicken and marinate for at least 30 minutes (or overnight). Grill over high heat for 5 to 6 minutes per side until cooked through and charred. Rest for 5 minutes, then slice.
- Arrange the tomatoes, cucumber and red onion in a bowl. Whisk together the lemon juice and tamarind paste to make a dressing.
- Add the sliced chicken, pour over the dressing and toss gently. Scatter with coriander and mint leaves to serve.
1 hr
4 serving
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