Tandoori Chicken with Mango Salsa

Ingredients

8 chicken thigh fillets (about 800 g), cut into 2 cm pieces
2 Tbs tandoori paste
1 Tbs Indian-style yoghurt
1 mango, peeled, finely chopped
1/2 red onion, finely chopped
1 long red chilli, seeded, finely chopped
1/4 cup coarsely chopped coriander
1 Tbs lemon juice
1 Tbs vegetable oil
Steamed basmati rice, to serve
Yoghurt, extra, to serve

Method

Combine the chicken, tandoori paste and yoghurt in a medium bowl. Cover with plastic wrap and place in the fridge for 15 minutes to develop the flavours.

Combine the mango, onion, chilli, coriander and lemon juice in a bowl.

Thread chicken evenly among 12 small bamboo skewers. Heat oil in a large frying pan over medium heat. Cook skewers, turning, for 8 minutes or until cooked. Transfer to serving plates. Serve with the mango salsa, steamed rice and yoghurt.

Credits: Coles

Photo Credits: Coles