Tandoori chicken with cucumber salad
75g tandoori paste
80ml lime juice
470g Greek-style yogurt
3 cloves garlic, crushed
3 tsp ground cumin
6 x 300g chicken thighs
390g Lebanese cucumbers
1 fresh long red chilli, seeded and finely chopped
2 tsp peanut oil
Coriander sprigs, a few
Lime wedges, to serve
Combine tandoori paste, 30ml (2 tbsp) of the juice, 350g of the yogurt, 2 cloves of the garlic and 2 tsp of the cumin a large shallow dish; season.
Add chicken; turn to coat evenly, cover and refrigerate for one hour.
Preheat the oven to 200°C.
Line a large oven tray with baking paper.
Place drained chicken on tray, skin-side up.
Roast for 45 mins or until browned and cooked through.
Meanwhile combine 15ml of the remaining lime juice with the remaining yogurt, garlic and cumin in a small bowl or jug.
Cover and refrigerate.
Using a vegetable peeler, peel cucumbers into long thin ribbons.
Combine cucumber ribbons with chilli, oil and remaining lime juice.
Season to taste.
Serve chicken with yogurt mixture, cucumber salad, coriander and lime wedges.