Yoghurt Spiced Chicken, with Tomato, Red Onion, Mint and Coriander Salad

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the chicken and marinade

4 RSPCA Assured chicken breasts, skinless
Juice of half a Fairtrade lemon
4-5cm fresh ginger, peeled and grated
4 cloves garlic, chopped
2 green chillies, deseeded and chopped
3 tbsp coriander, roughly chopped
½ tbsp mint, roughly chopped
120g thick Greek yoghurt
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground chilli powder
1 tsp Fairtrade garam masala
¼ tsp Fairtrade ground black pepper

For the salad and dressing

4 plum tomatoes, cut in half and then each half diced into 6 pieces
1 red onion, halved and finely sliced
1 gem lettuce, halved and shredded
Few stems of fresh coriander
10 torn mint leaves
1 clove garlic, finely chopped
½ tbsp shredded mint
1 tbsp Fairtrade light olive oil
½ tbsp of cider vinegar

"We should always think about the welfare of farm animals when choosing meat and fish. By choosing high welfare ingredients such as those labelled RSPCA Assured we can enjoy great food with peace of mind.

This spicy chicken has been a favourite of mine for a long time – my version of a tandoori chicken. The marinade does have a long list of ingredients, but the preparation is really simple. A hot pan is the perfect way to this, but it also works well on the barbecue. Great chicken deserves a great marinade – this is it. I reckon that with a grilled roti for each person, this is a pretty near perfect meal!"

1. Lay the chicken breasts on a chopping board - slash them 5 times crossways, about 4mm deep – to allow the marinade to really penetrate.

2. For the marinade, put the ginger, garlic, green chili, coriander, mint and yoghurt into blender, and liquidize till smooth. Add all the other ingredients from the marinade list, then liquidize again briefly, to mix it all up – the marinade should be quite smooth. Put the chicken breasts in a large bowl. Pour over the marinade and make sure the chicken is well coated. Marinade for at least 1 hour, but longer if you can.

3. To cook the chicken, heat a large non stick, heavy frying pan. Add about a dessert spoon of vegetable oil. Blot any excess marinade and lay each breast in the pan. Allow to cook hard and fast for about 2-3 minutes, before turning it over. It’s really important that it gets the full heat from the pan (or the barbecue) so if your pan is a little small then cook the chicken in batches. Once the chicken has a really good dark colour, flip it over and finish it off on the ‘B’ side, till cooked through.

4. Meanwhile knock out the salad by mixing all the prepared veggie bits into a bowl and then dressing with the oil and vinegar.

Recipe donated by Paul Merrett

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