Tandoori yoghurt-marinated chicken thighs with raita

Tamara West

Ingredients

6	Boneless chicken thighs, skinless (Main)
3 Tbsp	Tandoori paste, see recipe below
3 Tbsp	Plain unsweetened yoghurt

Mango, mint and pineapple raita

½	Telegraph cucumbers, large, diced
1	Mango, or 1/4 pineapple, ripe, flesh diced (Main)
1	Red onion, small, finely diced
1	Chilli, green or red, large, chopped
½ cup	Mint leaves
½ cup	Coriander, chopped
1 cup	Plain unsweetened yoghurt
1	Lime, or 1/2 lemon, juiced

Directions

1. In a large bowl, combine chicken, tandoori paste and yoghurt together. Cover to leave to marinate in the fridge for 3-4 hours.
2. When ready to cook the chicken, take out of the fridge and bring up to room temperature (about 30 minutes).
3. Meanwhile, make the raita. Dice the cucumber and mango/pineapple; finely dice the red onion and chilli. Mix cucumber, mango/pineapple, red onion and chilli with mint, coriander, yoghurt and lime/lemon juice. Season to taste with salt and pepper, and a little more juice if needed.
4. Preheat barbecue or oven grill to high. Season chicken well with salt and drizzle with a little oil. Cook for 2-3 minutes on each side until cooked through. Set aside to rest for 5 minutes.
5. Slice chicken and serve with raita and naan bread or rice on the side.

Tandoori paste

Mix 1 ½ tsp ground cumin, 1 tsp ground coriander, ½ tsp ground chilli, 1 ½ tsp smoked paprika, 1 tsp ground turmeric, 4 cloves minced garlic, 2 Tbsp tomato paste and 2 Tbsp oil together. Makes approximately ¼ cup.