Serves: 2 Indian food meets the barbecue in this Waitrose recipe.
- 3tbsp of tandoori curry paste
- 2tbsp lemon juice
- pinch each of paprika and tumeric
- 300g natural wholemilk yoghurt
- 200g chicken thigh fillets
- cucumber, peeled and very finely chopped
- 20g fresh mint leaves, finely chopped
- 1 red onion
- 2 tomatoes, de-seeded and sliced
- 4 chapatis
Place curry paste, 1tbsp of lemon juice, paprika, tumeric and 200g of the yoghurt in a non-metallic bowl and mix well. Add the chicken fillets and coat completely in the marinade. Cover bowl and refrigerate at least 30 minutes, preferably overnight.
To make raita, mix remaining yoghurt and lemon juice, plus cucumber and mint together in a small bowl.
In a separate bowl combine the onion and tomatoes to make a salad. Cover both and chill.
Cook the marinated chicked over the barbecue for about 20 minutes until the meat is cooked. Warm the chapatis, then slice the chicken to fill chapatis, adding a little raita and onion and tomato salad.
