Indian Masala Chicken with Aloo Chat, Tamarind & Coconut Yoghurt

Indian Masala Chicken with Aloo Chat, Tamarind & Coconut Yoghurt

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 28, 2024.
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We've taken the best of Indian street food and made it gourmet! Fragrant, toasty potatoes and spiced chicken are doused in tangy tamarind and finished with a dollop of cooling coconut yoghurt.

Ingredients

Aloo Chaat

  • 400g potatoes, diced 1cm
  • 1 carrot, diced 1cm
  • 1 drizzle of oil
  • 1/2 pack classic Indian spices
  • 50g baby spinach

Chicken

  • 300g free range chicken thighs
  • 1/2 pack classic Indian spices
  • 1 drizzle of oil

Garnishes

  • 1 Lebanese cucumber, finely diced
  • 2 Tbsp coconut yoghurt
  • 50g tamarind sauce
  • 1/2 bunch mint, leaves picked

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Dice potatoes and carrot 1cm and toss on a lined oven tray with oil and first measure of spice mix. Season with salt and roast for about 25 minutes, until tender and golden. Remove tray from oven, add spinach and toss together.
  3. Pat chicken dry, season with salt and coat in remaining spice mix.
  4. Heat oil in a frypan on medium heat. Cook chicken for 6 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
  5. Finely dice cucumber.
  6. Spread coconut yoghurt on plates and top with aloo chat and chicken. Drizzle with tamarind sauce and sprinkle over cucumber and mint leaves.

Nutritional Information

Energy 2029 kj
485 kcal
Protein 33.8g
Carbohydrate 47.1g
Fat 16.5g