Spiced chicken pairs perfectly with a crisp salad and a yoghurt dressing.
- Combine the tandoori paste and 90g (1/3 cup) of yoghurt in a glass bowl. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
- Preheat a barbecue grill or chargrill on medium-high. Cook the chicken for 7 minutes each side or until cooked through. Transfer to a plate. Set aside for 5 minutes to rest. Thickly slice.
- Meanwhile, combine the remaining yoghurt, lemon juice and cumin in a jug. Combine the coriander leaves, mint leaves, cucumber and onion in a bowl.
- Place lettuce leaves on a platter, sprinkle over the coriander mixture. Top with the chicken. Drizzle over the dressing. Sprinkle with cashew nuts.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set