serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Alfresco At Home
Watch The Full Episode Here
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Watch The Full Episode Here
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Ingredients
- 4 chicken thigh cutlets, bone removed
- 2 tbsp tandoori paste
- ½ cup thick yoghurt
- ¼ cup sour cream
- 2 tbsp vegetable oil
- 12 flour tortillas
- Tabasco, to serve (optional)
Katchumber salsa
- 1 Lebanese cucumber, peeled at intervals and finely diced
- 1 tomato, seeds removed and finely diced
- ½ small red onion, peeled and finely diced
- 1 bird's eye chilli, sliced (optional)
- 1 tbsp lime juice
- ¼ tsp ground cumin
- ¼ tsp salt
- a pinch of sugar
Green chutney
- 1 cup coriander leaves, plus extra for garnish
- ½ cup mint leaves, plus extra for garnish
- 1 large green chilli
- 2 cm x 3 cm piece ginger
- 3 garlic cloves
- ½ tsp cumin powder
- 2 limes, juiced
- ½ tsp salt
- 1 tsp sugar
Marinating time: 4 hours
Instructions
- In a large mixing bowl, combine the chicken with the tandoori paste and half the yoghurt. Marinate for around 4 hours if you can. In a small mixing bowl, combine the remaining yoghurt with the sour cream and refrigerate until required.
- For the katchumber salsa, in a medium bowl, combine the ingredients together and mix well.
- For the green chutney, combine the ingredients in a blender and blend to a smooth paste, adding a little water if you need. Taste and adjust the seasoning. You can mix the chutney with a little yoghurt if you prefer, or just serve as it.
- Heat a grill pan over high heat and drizzle the chicken with a little oil and grill for about 3 minutes each side, or until just cooked. Set aside to rest, then slice. Warm the tortillas (either by wrapping in foil and heating in the oven, or quickly grilling on a grill pan). Serve the chicken on the tortilla with the sour cream mixture, katchumber salsa and the green chutney as well as a bit of Tabasco if you like. Garnish with extra fresh herbs.
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
Alfresco At Home
