TANDOORI CHICKEN WITH MANGO, CUCUMBER & TOMATO SALSA
PREP TIME 40 MINS COOKING TIME 20 MINS SERVES 10

INGREDIENTS
4 chicken legs, boned and skinned
(final weight around 800–900g)
4 cloves garlic, finely grated
3cm ginger, finely grated
1 tbsp paprika
1 tbsp chilli powder
1 tbsp garam masala
1½ tsp salt
2 tbsp sour cream
¼ cup oil (for frying)

SALSA
2 cups mango flesh, neatly diced into 0.5cm cubes
1 cup Japanese cucumber, seeded and diced into 0.5cm cubes
1 cup cherry tomatoes, quartered
1 small onion (40g), finely chopped
2 tbsp lemon juice
4 tsp sugar
1 tsp salt
1 tsp chilli powder
2 tsp ground cumin
½ cup coarsely chopped coriander leaves

METHOD
1. Rinse chicken and pat dry with paper towel.

2. Combine garlic, ginger, paprika, chilli powder, garam masala, salt and sour cream in a small bowl. Spread this mixture over both sides of the chicken and set aside to marinate for about 1 hour.

3. Heat oil in a frying pan over medium heat and cook chicken in batches (without overcrowding the pan) – about 6 minutes per side. Remove and cool 10 minutes before cutting chicken into 1cm slices. Arrange neatly on a platter and serve with Chapatti Wraps and salsa.

4. To make salsa, combine all ingredients in a mixing bowl and toss gently. Transfer into a serving bowl. Salsa may be made up to an hour ahead and kept refrigerated.