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- 180ml - low-fat natural Greek-style yoghurt
- 1Tbs - fresh ginger, finely grated
- 6 - garlic cloves, crushed
- 1Tbs - tandoori paste
- 1tsp - garam masala
- 2tsp - ground cumin
- 1tsp - ground coriander
- 1 - fresh long red chilli, coarsely chopped
- 2tsp - grated fresh turmeric
- 600g - chicken fillets
- - SALAD
- 400g - salt-reduced chickpeas, drained and rinsed
- 1 - red onion, cut into wedges
- 15ml - extra virgin olive oil
- 2tsp - garam masala
- 160g - baby spinach leaves
- ½c - coriander leaves
- 30ml - lemon juice
- - freshly ground black pepper
- 1 - lemon, cut into wedges
1 Blend or process the yoghurt, ginger, garlic, tandoori paste, spices, chilli and turmeric until smooth.
2 Place the chicken in a large zip-lock bag. Pour the yoghurt marinade over and massage into the chicken. Make sure it’s covered all over. Refrigerate for at least 1 hour.
3 Salad Preheat the oven to 200°C. Grease and line a large oven tray. Combine the chickpeas, onion, oil and garam masala in a medium bowl. Spread on the prepared tray and roast for 20 minutes or until the chickpeas are golden and the onion is tender. Leave to cool.
4 Transfer chickpeas and onion to a large bowl. Add the spinach, coriander and lemon juice. Season with pepper.
5 Heat a grill pan on high heat. Cook the chicken on the grill, covered to stop it from drying out. Cook for 5 minutes per side or until grill marks appear and the chicken is cooked through. Cover with foil and allow to rest for 5 minutes.
6 Add the chicken pieces to the chickpea salad, and season. Serve with lemon wedges.
