Tandoori Chicken with Mint Yogurt Sauce

Add some spice to your midweek with this delicious Tandoori Chicken with Mint Yogurt Sauce.

UNDER 10 MINS

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup plain Greek yogurt
• 1 lemon
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1 tsp turmeric
• 1 tsp ground cayenne pepper
• 1 tsp garam masala
• 1 tsp salt
• 1 cup plain Greek yogurt
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 1 clove garlic, minced
• 1 cup basmati rice

Instructions

1. In a large bowl, mix the Greek yoghurt, lemon juice, olive oil, garlic, ginger, cumin, coriander, paprika, turmeric, cayenne pepper, garam masala, and salt.
2. Add the chicken thighs to the marinade, ensuring they are well-coated. 
3. In a medium saucepan, bring water to a boil. Add the rice, cover and simmer for 10 minutes, or until the rice is tender and the liquid is absorbed.
4. Heat a large pan over medium-high heat. Add a little olive oil.
5. Remove the chicken thighs from the marinade, allowing any excess to drip off.
6. Place the chicken thighs in the pan and cook for 4 minutes on each side, or until they are fully cooked and have a nice char. 
7. In a small bowl, combine the Greek yoghurt, chopped mint leaves, chopped cilantro leaves, lemon juice, minced garlic, salt, and pepper. Mix well and adjust seasoning to taste.
8. Plate the cooked rice and top with the tandoori chicken thighs.
9. Drizzle the mint yoghurt sauce over the chicken or serve on the side.