- For the tandoori chicken, combine chickpea flour, spices, fenugreek leaves, if using, lemon juice, yoghurt, ginger, garlic and chicken in a non-reactive bowl. Cover, then chill for 2 hours or overnight. Remove from marinade and thread onto skewers.
- Heat a chargrill pan or barbecue to medium-high heat. Brush chicken with oil and grill, turning halfway, for 15 minutes or until cooked through. Transfer skewers to a plate and cover to keep warm.
- 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 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 skewers to a serving platter, drizzle with some of remaining dressing and scatter with extra coriander leaves. Serve with salsa and mango chutney.
Duration It takes 15 mins to prepare and 20 mins to cook
Ingredients (Organic) For a serving of 4 people.
1 tea spoon of chickpea flour (besan)
1 tea spoon of each ground coriander
3 tea spoon of ground turmeric
1/2 tea spoon of ground cardamom
1 tea spoon of ground cumin
1tea spoon of garam masala
1/2 tea spoon of fenugreek leaves
Juice of 2 lemons
150g Greek yoghurt, plus extra to serve
5cm piece (25g) ginger, finely chopped
6 garlic cloves, crushed
1kg chicken thigh fillets, trimmed
2 tbs extra virgin olive oil
Mango chutney, to serve
Mango salsa
1 mango, peeled, thinly sliced
2cm piece (10g) ginger, finely chopped
1/2 bunch coriander, stems finely chopped, leaves picked, plus extra leaves to serve
3 long green shallots, shredded
1 baby fennel, shaved
Orange thyme dressing
Juice of 2 oranges
1 tea spoon of caster sugar
Juice of 1 lemon
1/4 bunch thyme, leaves picked
1/4 cup (60ml) extra virgin olive oil
