Just a glimmer of sunshine is all the escure you'll need to fire up the grill for these delicious indian-spiced chicken with raita and tomato salsa.
Mix the tikka masala paste and the natural yogurt in a large, non-metallic mixing bowl, add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes or overnight.
To make the salsa, toast the cashew nuts in a dry frying pan, stirring often, until golden brown. Allow them to cool, then roughly chop and mix with all the remaining salsa ingredients except the mini poppadoms.
Combine all the raita ingredients in a separate bowl and season lightly.
If using a barbecue, put the chicken thighs over a medium-hot area, brush thickly with the marinade, season, and cook for about 20-25 minutes, turning occasionally until they’re cooked through.
Alternatively, cook the chicken pieces in an oven preheated to gas 6, 200°C, fan 180°C for 45 minutes until cooked through with no pink showing.
Stir the crushed pappadums into the salsa and serve with the chicken and the raita. Garnish with a few mint leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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