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Grilled tandoori chicken with tomato, red onion and coriander salsa

Beer Pairing: New Castle Brown Ale

Serves 4

Preparation Time: 10 minutes + overnight for marinating

Cooking Time: 20 minutes


Notes:Chicken is best marinated a day ahead and refrigerated, covered. Salsa can be prepared up to 6 hours prior to use.

Ingredients:

Tandoori Chicken

  • 1 cup (250ml) low-fat plain yogurt
  • 2 tbsp lemon juice
  • 1 tsp finely grated fresh ginger
  • 2 clove garlic, crushed
  • 1 tsp caster sugar
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • Pinch chilli powder
  • 4 x 200g single chicken breast fillets

Tomato, Red Onion & Coriander Salsa

  • 1 small tomato, finely chopped
  • ½ small red onion, finely chopped
  • 1 tsp sugar
  • 1 tbsp finely chopped fresh coriander leaves

  1. Combine all ingredients except chicken in a large bowl. Add chicken, turning to coat it evenly in the marinade. Cover and refrigerate for several hours or overnight.
  2. For the Salsa, combine all ingredients in a small bowl.
  3. Heat BBQ to medium.
  4. Grill chicken, brushing with the marinade until browned on both sides and tender.
  5. Slice the chicken thickly and serve with the salsa.

Recipe by Nadine Hughes – The Cooks Companion