Tandoori chicken and mango salad

Cook time 45 minutes
Servings 4


6 chicken thighs, skin removed and cut in half

2 tbsp tandoori paste

200ml Greek yoghurt

1 knob of ginger, finely grated

1 large mango, peeled and sliced thinly

1 long red chilli, finely sliced

1 French shallot, finely sliced

1 cucumber, cut into long batons

2 large handfuls of baby spinach

½ bunch of coriander, leaves picked

Juice of 1 lime

3 tbsp olive oil


1 tbsp nigella seeds

Tandoori chicken and mango salad


Combine the tandoori, yoghurt and ginger in a large bowl. Add the chicken pieces and coat all over. Refrigerate for 2-3 hours or overnight for best results.

Heat a large griddle pan or bbq and grill the chicken for 3-4 minutes on each side, turning every minute or so to ensure even cooking. Rest.

For the dressing mix the lime and olive oil together with a touch of salt.

Combine the mango, chilli, shallots, cucumber, spinach and coriander. Add the dressing and toss well. Slice the chicken and arrange on the dressed salad. Sprinkle nigella seeds over the dish to finish.