Tandoori-Style Grilled Chicken Thighs
with Garlic Naan and Tomato Cucumber Salad
Juciy Tandoori-Spiced grilled Chicken thighs, served with warm, buttery garlic naan and a refreshing tomato cucumber salad. The smoky, spiced flavors balance perfectly with the cool tangy crunch. Making this a vibrant, satisfying summer meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
2 unit(s)
Flatbread
(Contains: Wheat, Milk May contain traces of: Gluten)
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
7 g
Cilantro
1 unit(s)
Garlic, cloves
9 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
1 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Preheat the grill to 450°F over medium-high heat.
- Wash and dry all produce.
- Mince or grate garlic.
- Finely chop cilantro.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Cut tomato into 1/2-inch pieces.
- Peel, then cut shallot into 1/4-inch pieces.
- In a medium bowl, combine half the vinegar (use all for 4 ppl), garlic, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add cucumbers, tomatoes, shallots, half the cilantro. Season with salt and pepper, then toss to combine.
- Melt 1 tbsp (2 tbsp) butter in a small non-stick pan over low heat or in a microwaveable bowl, add remaining garlic. Season with salt and pepper, then stir to combine.
- Spread garlic butter onto tops of flatbread. Stack flatbread, buttered sides together, then wrap in foil.
- Pat chicken dry with paper towels.
- In a medium bowl, combine ginger-garlic, 1/2 tbsp (1 tbsp) oil, Indian Spice Mix. Season with salt and pepper.
- Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.**
- Transfer to plate
- Halfway through grilling chicken, place flatbread on the other side of the grill. Close lid and grill, flipping once, until flatbread are heated through, 1-2 min per side.
- Thinly slice chicken.
- Divide naan between plates and spread half the yogurt on the base.
- Divide chicken on top of naan, drizzle with remaining yogurt sauce and sprinkle with remaining cilantro.
- Served salad on the side.