Tandoori Chicken & Minted Potato Salad
In the summertime, all my foodie mind can think of are dishes made up of tangy flavours, light and crisp salads, different meats on the BBQ and using different herbs in as many ways possible. It makes sense though - the weather outside is warm so we want the opposite - cooling, crisp and tasty meals we can enjoy in the last remnants of sunshine that the day holds.
For day 5 of my dairy goodness week, I bring you an incredibly easy and delicious dinner recipe that can be made for a few, or made for many with just as much ease. The dairy star in this dish is greek yoghurt, used two ways! First is a fairly classic method, using yoghurt combined with tandoori paste for a marinade; the subtle acidity tenderises the meat while keeping it deliciously juicy when cooked. The second way I incorporated greek yoghurt is a little less common, in which I replaced mayonnaise for yoghurt in the potato salad! A lot better for you, a lighter finish and a natural tang that works incredibly well in this dish. Mixed with some fresh mint, cucumber, ground cumin, lemon zest and red onion, this one is a winner!
For day 5 of my dairy goodness week, I bring you an incredibly easy and delicious dinner recipe that can be made for a few, or made for many with just as much ease. The dairy star in this dish is greek yoghurt, used two ways! First is a fairly classic method, using yoghurt combined with tandoori paste for a marinade; the subtle acidity tenderises the meat while keeping it deliciously juicy when cooked. The second way I incorporated greek yoghurt is a little less common, in which I replaced mayonnaise for yoghurt in the potato salad! A lot better for you, a lighter finish and a natural tang that works incredibly well in this dish. Mixed with some fresh mint, cucumber, ground cumin, lemon zest and red onion, this one is a winner!
Ingredients (serves 2)
Method
*chicken can be finished in the oven on fan bake at 200 degrees celcius if preferred.
- ¼ cup Tandoori paste
- 2tbsp Greek yoghurt
- 500g boneless skinless chicken thighs
- 400g diced potatoes, boiled, drained & cooled
- ¾ cup thinly sliced cucumber
- ¼ finely diced red onion
- 2tbsp chopped fresh mint
- ⅓ cup Greek yoghurt
- ¼ tsp ground cumin
- Zest of half a lemon
- S&P
Method
- In a bowl, mix together the tandoori paste and Greek yoghurt.
- Place chicken thighs into the bowl, and coat evenly in the Tandoori yoghurt mixture. Cover with plastic wrap and place in fridge to marinade for at least 1 hour.
- Place the potatoes in a bowl, then add onion, cucumber, mint and yoghurt, followed by the ground cumin, lemon zest and seasoning. Stir until combined.
- Place a nonstick pan over medium high heat. Once heated, cook chicken pieces for 4-5 mins* on each side.
- Once chicken is cooked, serve alongside potato salad with a lemon wedge if desired.
*chicken can be finished in the oven on fan bake at 200 degrees celcius if preferred.
I am also running a giveaway over the course of the 7 days! Comment on any (or all) of the 7 posts with your favourite fresh way to use dairy, and you’re into win a Prezzy card valued at $150. Competition will be open to NZ residents only and will finish 8th January 5pm.
Thanks to Fonterra for making this post possible.
DAY 1 - SMOOTHIE: http://bit.ly/mangopassionsmoothie
DAY 2 - BREAKFAST: http://bit.ly/berrymacadamiabircher
DAY 3 - LUNCH: http://bit.ly/halloumiskewers
DAY 4 - SNACK: http://bit.ly/capresetoast
DAY 5 - DINNER
Thanks to Fonterra for making this post possible.
DAY 1 - SMOOTHIE: http://bit.ly/mangopassionsmoothie
DAY 2 - BREAKFAST: http://bit.ly/berrymacadamiabircher
DAY 3 - LUNCH: http://bit.ly/halloumiskewers
DAY 4 - SNACK: http://bit.ly/capresetoast
DAY 5 - DINNER
