serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Ready-Made to Homemade
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- ½ cup Greek yoghurt
- 1 ½ tbsp tandoori paste
- 1 ½ tsp garam masala
- 2 chicken breasts, skin on
- ⅓ cup (50 g) roasted cashews, chopped
Katchumber salad
- 1 red onion, thinly sliced
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 Lebanese cucumber, sliced into rounds
- 2 truss tomatoes, halved
- 2 green chillies, thinly sliced
- 1 bunch coriander, sprigs
Marinating time: 30 minutes
Resting time: 5 minutes
Instructions
- Preheat the oven to 230˚C fan-forced. Combine 1 tbsp yoghurt, 1 tbsp tandoori paste, and 1 tsp garam masala in a bowl then toss the chicken in the mixture set aside for at least 30 minutes (chill if marinating for longer).
- Place the chicken on a baking dish with lined baking paper. Bake for 13-15 minutes, or until the chicken is slightly charred and just cooked through. Rest, covered with foil, for 5 minutes.
- Meanwhile for the salad, in a medium bowl combine the onion, lemon juice, extra virgin olive oil, 1 tsp salt, the remaining ½ tsp garam masala and toss to combine. Allow to pickle for a few minutes then add the cucumber, tomato, half the chilli and coriander.
- Slice the chicken. Combine the remaining yoghurt and 2 tsp tandoori paste in a small bowl, mixing with a spoon to create a swirl effect. Spread across serving plates. Top with the salad, the chicken and drizzle over a little of the resting juices. Scatter with cashews and remaining chilli to serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ready-Made to Homemade
