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Tandoori Spiced Chicken Thigh with Katchumber Salad

Delicious Indian style chicken dish the whole family will love! To increase spice levels add chilli powder.

Serves family of 4-5.

  • Prep

    15-20 mins

  • Cooking

    45 mins




  • 1kg BVFD Tandoori Marinated Chicken Thighs
  • 3 Roma Tomatoes medium diced
  • 1 x Continental Cucumber, deseeded and sliced
  • 1 x Red Onion peeled and thinly sliced
  • 15 curry leaves roughly chopped
  • ½ tsp Coriander seeds toasted and roughly ground in a mortar and pestle
  • ½ tsp toasted Gr Cumin
  • Pinch Paprika
  • ½ bunch chopped fresh coriander
  • 2 Tab Red Wine Vinegar
  • 4 Tab Olive Oil
  • Salt and pepper
  • 1 lemon cut in 4 wedges


Step 1

STEP 1: Place Chicken thighs, skin up on a tray lined with Baking Paper. Place in a pre-heated 200 degree oven and cook for approx. 30-35 minutes until light brown and cooked.

Remove from oven and allow to rest for approx. 5-10minutes.

Step 2

STEP 2: To make salad, place all ingredients into a bowl and toss around to incorporate all ingredients together.

Step 3

STEP 3: Serve alongside the chicken, and place a wedge of lemon on the plate.