Tandoori Chicken Salad Bowl

• 450 g Chicken thighs, boneless, skinless
• 200 g Yogurt, plain
• 2 tbsp Tandoori masala
• 2 cloves Garlic
• 15 g Ginger root
• 1 medium Lemon
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 ½ tsp Fine sea salt
• 1 tbsp Vegetable oil
• 1 head Romaine lettuce
• 1 medium Cucumber
• 2 medium Tomato, ripe but firm

1. In a mixing bowl, stir together the yogurt, tandoori masala, ground cumin, smoked paprika and 1 tsp of the fine sea salt. Finely grate the garlic and ginger root into the bowl, then squeeze in the juice from half the lemon and mix well. Before adding any chicken, reserve one quarter of the mixture in a separate clean bowl, cover and refrigerate for the dressing.
2. Add the chicken thighs to the remaining mixture and turn to coat thoroughly. Cover and marinate in the fridge while you prep the salad, or for up to 30 minutes for deeper flavour.
3. Trim the romaine lettuce and tear into bite-sized pieces. Slice the cucumber and cut the tomatoes into wedges, then divide between two bowls.
4. Heat a grill to medium-high and brush the grates with the vegetable oil. Lift the chicken from the marinade, letting excess drip back into the bowl, then discard the used marinade. Grill for 5 to 7 minutes per side until lightly charred and the thickest part reaches at least 74°C (165°F) on a food thermometer, cooking longer if needed.
5. Whisk the clean yoghurt mixture reserved before adding the chicken with the juice from the remaining lemon half and the remaining 0.5 tsp fine sea salt to make a lemony yoghurt dressing. If it seems very thick, loosen it with a splash of water from the tap.
6. Rest the chicken for 3 minutes, then slice. Top the salad bowls with the chicken and spoon over the dressing to serve.

Made this recipe? Rate it — a comment is optional.