This marinade is great for chicken, fish or lamb you are going to cook on the barbecue. It’s also a main ingredient in Tandoori Chicken Salad. The marinade keeps for up to a week in the fridge.
Buy a cooked chicken and the remaining ingredients at the supermarket and you have a quick and easy meal for the warmer weather. Quantities are flexible.
300ml plain Greek-style yoghurt
1 knob fresh ginger, size of a walnut
1 tsp salt
1 tsp sugar
1 tsp cumin
1 tsp coriander
2 Tbs oil
1 tsp hot English mustard
1 Tbs lemon or lime juice
1 tsp turmeric
2 Tbs peanuts, cashews or pine nuts
1 tsp Garam Masala
2 Tbs fresh coriander
2 Tbs sweet chilli sauce
2 cloves garlic, crushed
Place all ingredients in food processor and process until smooth. Keeps in the fridge for about a week.
Makes about 2 cups
Tandoori Chicken Salad
3 cups cooked chicken, cut into bite-sized pieces
1 cup thinly sliced spring onions
3 cups bean sprouts
1½ cups finely sliced celery
1 cup roughly chopped coriander
1-2 cups cooked small pasta (optional)
1-2 cups Tandoori marinade (see recipe above)
Thin slivers of red capsicum or red chillies
Mix all together, adding more salt if necessary. Use as much marinade as you need to moisten everything. Serve in a mound on lettuce leaves, garnished with red capsicum or chilli.