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Tandoori-ish chicken with lime-pickled cucumber

Tandoori-ish chicken with lime-pickled cucumber served on a plate

Tandoori-ish chicken with lime-pickled cucumber

Name: Tandoori-ish chicken with lime-pickled cucumber
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian
Ingredients: 4 large or 8 small chicken thighs skin-on and bone-in; 700ml full-fat natural yogurt; 4 large garlic cloves grated; 1 thumb-sized piece of ginger peeled and grated; 1 heaped tbsp tomato purée; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground turmeric; 1 tsp hot chilli powder; 1½ tsp sweet smoked paprika; 1 lemon juiced; pilau rice to serve; 3 limes juiced; 1 tsp sugar; 1 red chilli finely chopped; 1 large cucumber halved, seeds removed and cut into half moons; ½ small red onion finely chopped; 300ml Greek yogurt; ½ tsp ground cumin; 1 small bunch of coriander; 1 small bunch of mint; pinch of sugar

Esther Clark

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Serves 4

More effort

Prep: 30 mins

Cook: 35 mins

plus overnight marinating

A star rating of 4 out of 5.5 ratingsRate

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Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

4 large or 8 small chicken thighs

skin-on and bone-in
700ml full-fat natural yogurt
4 large garlic cloves

grated
1 thumb-sized piece of ginger

peeled and grated
1 heaped tbsp tomato purée
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 tsp hot chilli powder
1½ tsp sweet smoked paprika
1 lemon

juiced
pilau rice

to serve

For the cucumber pickle

3 limes

juiced
1 tsp sugar
1 red chilli

finely chopped
1 large cucumber

halved, seeds removed and cut into half moons
½ small red onion

finely chopped

For the yogurt

300ml Greek yogurt
½ tsp ground cumin
1 small bunch of coriander
1 small bunch of mint
pinch of sugar

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Nutrition: Per serving

kcal466
fat23g
saturates9g
carbs25g
sugars24g
fibre4g
protein38g
salt3.9g

Method

step 1

Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.
step 2

For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.
step 3

Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.
step 4

Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.

RECIPE TIPS

LEFTOVER CHICKEN?

Any leftovers can be shredded and tossed in a salad with Little Gem lettuce and the cucumber and yogurt dressing. Alternatively, mix any shredded leftover chicken with the yogurt and pile into sandwiches.

Recipe from Good Food magazine, May 2021

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A star rating of 4 out of 5.5 ratings

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