Tandoori Chicken with Raita and Flatbreads

How to make Tandoori Chicken with Raita and Flatbreads

Prep Time: 20 minutes        |        Cook Time: 40 minutes        |        Serves: 6

Ingredients

Tandoori marinade:

• 2 tbsp Stonemill paprika ground
• 1 tbsp Stonemill coriander seeds ground
• 1 tbsp Stonemill cumin ground
• 2 tsp Stonemill turmeric ground
• 2 tsp Stonemill crushed garlic
• 2 tsp Stonemill crushed ginger
• 1 tsp Stonemill cinnamon ground
• ½ tsp Stonemill cracked pepper
• ½ tsp Stonemill sea salt
• ¼ tsp Stonemill chilli ground
• ½ cup Brooklea organic natural yogurt
• 1kg free range chicken thigh fillets, trimmed
• 2 tbsp The Olive Tree olive oil

Yoghurt, cucumber and mint sauce:

• 1 cup Brooklea organic natural yogurt
• 1 cucumber, chopped
• ½ lemon, juiced, plus 2 extra lemons, for serving
• 1 tbsp chopped mint leaves, plus extra to serve

To serve:

• 1 punnet cherry tomatoes, sliced
• 1 small red onion, sliced
• 300g The Fresh Salad Co salad leaf mix
• 3 x 250g packs Bakers Life garlic naan 2 Pack

Method

1. Combine tandoori marinade (except oil) in a large bowl. Add chicken pieces and toss to coat.
2. Preheat a lidded bbq to medium-high heat. Brush the hotplate with a little olive oil. Cook chicken for 6 minutes each side. Close lid on the bbq and cook for a further 10-12 minute, until cooked through and golden. Remove from bbq and place on a plate, cover with foil and allow to rest for 10-15 minutes.
3. Meanwhile, make the yogurt mint sauce. Combine all ingredients into a bowl.
4. Cut the cherry tomatoes in half and combine with sliced red onions.
5. Heat naan bread over the bbq for 2-3 minutes until golden and soft.
6. To build the platter, slice the chicken, add yogurt sauce, naan bread and tomato mix.
7. Serve with lemon wedges and extra mint leaves.