The Dinner Planner


Tandoori Chicken with Mango Salad

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Servings 4


Tandoori Chicken

  • 4 chicken thighs - or breast if you prefer
  • 2 tbsp tandoori paste - we used Aromatic Kitchen
  • ½ cup natural yoghurt

Mango Salsa

  • 120 grams mescalin salad mix
  • 1 mango - peeled and thinly sliced
  • 1 fennel - shaved (we used a mandoline)


  • 2 oranges - juiced
  • 1 tsp sugar
  • ¼ cup olive oil
  • 1 lemon - juiced
  • 1 tbsp thyme leaves

To Serve

  • mango chutney
  • yoghurt


  • PREP - in a large container with a lid, add yoghurt and tandoori paste, Pop in the chicken and toss to coat. Leave to marinade for a min of 2 hours.
  • Squeeze half the lemon into the chicken and strir to combine.
  • Heat barbecue to medium-high heat .Squeeze half the lemon into the chicken and stir to combine. Add a little oil to each piece of chicken and pop on bbq. Cook for 15 minutes, turning halfway though, Transfer to a plate and cover to keep warm.
  • Meanwhile, for the dressing, place orange juice and sugar in a small saucepan over medium-high heat. Bring to a simmer and cook, swirling the pan occasionally, for 5 minutes or until reduced by half. Remove from heat, add lemon juice, thyme and oil, and whisk to combine.
  • For the salsa, combine all ingredients in a bowl and toss with half the dressing.
  • Transfer chicken to a serving platter, drizzle with some of remaining dressing and scatter with extra coriander leaves. Serve with salsa and mango chutney.

Tips and Variations

VEGETARIAN - Swap the chicken for tofu. Slice, marinate and cook on the BBQ.

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