Indian spiced chicken with raita and tomato salsa

    1 hour 15 min

    This fabulous Indian tikka masala-spiced chicken dish is served with a cool and refreshing raita and a colourful salsa.


    Hertfordshire, England, UK
    2 people made this

    Serves: 4 

    • For the chicken
    • 80g (3 oz) tikka masala paste
    • 2 tablespoons natural yoghurt
    • 4 large chicken thighs
    • For the salsa
    • 35g (1 1/4 oz) cashew nuts
    • 290g (10 1/4 oz) cherry tomatoes, halved
    • 1/2 cucumber, diced
    • 1 squeeze of lemon juice
    • 1 tablespoon chopped fresh mint
    • 25g (1 oz) mini pappadums, roughly crushed
    • For the raita
    • 1/2 cucumber, finely diced
    • 2 tablespoons chopped fresh mint
    • 125g (4 1/2 oz) natural yoghurt
    • salt and pepper, to taste
    • chopped fresh mint, to garnish

    Prep:15min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr15min 

      For the chicken:

    1. Mix the tikka masala paste and the natural yoghurt in a large, non-metallic mixing bowl. Add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes or overnight.
    2. For the salsa:

    3. Toast the cashew nuts in a dry frying pan, stirring often until golden brown. Allow them to cool then roughly chop and mix with all the remaining salsa ingredients except the mini pappadums.
    4. For the raita:

    5. Combine all of the raita ingredients in a separate bowl and season lightly.
    6. BBQ method: If using a barbecue, put the chicken thighs over a medium-hot area, brush thickly with the marinade, season, and cook for about 20 to 25 minutes, turning occasionally until they are cooked through.
    7. Oven method: Alternatively, cook the chicken pieces in an oven preheated to 200 C / 180 C fan / Gas 6 and bake for 45 minutes until cooked through and the chicken is no longer pink.
    8. Stir the crushed pappadums into the salsa and serve with the chicken and the raita. Garnish with fresh mint.

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