Tandoori Chicken Thighs with Kachumber Salad
Smoky, spiced yoghurt chicken with a crunchy cucumber, tomato and onion salad. Low carb and big on flavour.
- Time55 min plus marinating
- LevelEasy
- Costabout £3.26 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Slash each thigh two or three times with a sharp knife. This lets the flavour in.
- 2
Mix the yoghurt, lemon juice, garlic, ginger, all the spices and the oil. Rub it over the chicken, cover and chill for at least 1 hour, or overnight.
- 3
Heat the oven to 220°C (200°C fan). Lay the chicken on a rack over a tray and roast for 35 minutes, turning once, until charred at the edges and the juices run clear.
35 min - 4
Meanwhile, mix the cucumber, tomatoes, onion, coriander and lime juice in a bowl with a grind of black pepper.
- 5
Rest the chicken for 5 minutes and serve with the cold, crunchy salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.