Easy Main Indian

Jessi Singh's tandoori chicken is the perfect antidote to midweek dinner stress

Name: Tandoori chicken with mango salsa
Yield: 4
Cuisine: /indian
Ingredients: 1 tsp chickpea flour (besan); 1 tsp each ground coriander; 3 tsp ground turmeric; 1/2 tsp ground cardamom; 1tsp ground cumin; 1tsp garam masala; 1/2 tsp fenugreek leaves (kasoori methi – from Indian grocers, optional); Juice of 2 lemons; 150g Greek yoghurt, plus extra to serve; 5cm piece (25g) ginger, finely chopped; 6 garlic cloves, crushed; 1kg chicken thigh fillets, trimmed; 2 tbs extra virgin olive oil; Mango chutney, to serve; Juice of 2 oranges; 1 tsp caster sugar; Juice of 1 lemon; 1/4 bunch thyme, leaves picked; 1/4 cup (60ml) extra virgin olive oil; 1 mango, peeled, thinly sliced; 2cm piece (10g) ginger, finely chopped; 1/2 bunch coriander, stems finely chopped, leaves picked, plus extra leaves to serve; 3 long green shallots, shredded; 1 baby fennel, shaved (we used a mandoline)

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by Jessi Singh

Nov 01, 2018

"Nothing beats a good char matched with a vibrant salsa" - Jessi Singh.

1 tsp chickpea flour (besan)
1 tsp each ground coriander
3 tsp ground turmeric
1/2 tsp ground cardamom
1tsp ground cumin
1tsp garam masala
1/2 tsp fenugreek leaves (kasoori methi – from Indian grocers, optional)
Juice of 2 lemons
150g Greek yoghurt, plus extra to serve
5cm piece (25g) ginger, finely chopped
6 garlic cloves, crushed
1kg chicken thigh fillets, trimmed
2 tbs extra virgin olive oil
Mango chutney, to serve

Orange thyme dressing

Juice of 2 oranges
1 tsp caster sugar
Juice of 1 lemon
1/4 bunch thyme, leaves picked
1/4 cup (60ml) extra virgin olive oil

Mango salsa

1 mango, peeled, thinly sliced
2cm piece (10g) ginger, finely chopped
1/2 bunch coriander, stems finely chopped, leaves picked, plus extra leaves to serve
3 long green shallots, shredded
1 baby fennel, shaved (we used a mandoline)

Method

1.

To make the tandoori chicken, combine chickpea flour, spices, fenugreek leaves, if using, lemon juice, yoghurt, ginger, garlic and chicken in a non-reactive bowl. Cover, then chill for 2 hours or overnight. Remove from marinade and thread onto skewers.
2.

Heat a chargrill pan or barbecue to medium-high heat. Brush chicken with oil and grill, turning halfway, for 15 minutes or until cooked through. Transfer skewers to a plate and cover to keep warm.
3.

Meanwhile, for the dressing, place orange juice and sugar in a small saucepan over medium-high heat. Bring to a simmer and cook, swirling the pan occasionally, for 5 minutes or until reduced by half. Remove from heat, add lemon juice, thyme and oil, and whisk to combine.
4.

For the salsa, combine all ingredients in a bowl and toss with half the dressing.
5.

Transfer skewers to a serving platter, drizzle with some of remaining dressing and scatter with extra coriander leaves. Serve with salsa and mango chutney.