How To Prepare Chargrilled Masala Chicken With Cucumber and Tomato ?

Preparation:

Preparation time: 13 mins

Cooking time: 6 mins

Serving: 4

Ingredients:

6 skinless chicken thigh fillets, trimmed of fat, halved
120g skim-milk yoghurt
3 tablespoons masala curry paste
3 tablespoons roughly chopped coriander leaves, plus 1/2 firmly packed cup whole leaves to serve
3 vine-ripened tomatoes, sliced
1 telegraph cucumber, sliced on an angle
1 small white onion, thinly sliced
Juice of 1 lemon
2 teaspoons olive oil

Combine the chicken, yoghurt, curry paste and chopped coriander leaves in a large bowl, season with sea salt and toss well to combine.
Preheat a barbecue or chargrill pan on medium-high heat and cook the chicken fillets, turning occasionally, for 6 minutes or until cooked through. Transfer chicken to a large plate, cover with foil and leave to rest for 3 minutes.
Meanwhile, divide sliced tomato, cucumber, onion and coriander leaves among 4 serving plates, drizzle with lemon juice and olive oil and season with sea salt and black pepper. Top with chicken and serve immediately.