1 pack of The Spice Tailor Classic Tandoori Marinade Kit
3-4 small chicken thighs, extra fat trimmed off and cut into large 5cm pieces
40g wheatberries, cooked according to packet instruction
1 small avocado, chopped
3 tbsp finely chopped red onion
3 radishes, finely sliced
1 large vine tomato, chopped
10cm piece of cucumber, finely chopped
2 tbsp shredded mint
Salt and black pepper to taste
Minted yoghurt dressing
The mint chutni from The Spice Tailor Tandoori Marinade Kit pack
2 tsp lemon juice
2 tsp plain full fat yoghurt or light sour cream
2 tbsp extra virgin olive oil
2 tbsp water
Coat the chicken in the tandoori marinade and preheat the grill to a 220°C (Fan 200°C/Gas Mark 7).
Place the chicken on an oiled baking tray and place under the grill for 10-12 minutes or until cooked through. Place on the highest shelf and brown for 2 minutes. Sprinkle over 2-3 good pinches of the tandoori seasoning, saving the rest for the table.
Meanwhile, stir together the ingredients for the dressing, seasoning to taste.
Once the chicken is done, take out of the oven, baste with any juices and leave to rest for 5 minutes.
Toss together all the salad ingredients; pour over most of the dressing. Finish the salad with the chicken pieces and pour the rest of the dressing in a small pot on the side for extra dipping sauce.
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