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Indian chicken with cucumber salad recipe

Indian chicken with cucumber salad recipe

151 ratings

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  • Serves 4
  • 15mins to prepare and 45mins to cook
  • 998 calories / serving


  • 1 x 1·1kg pack chicken legs and drumsticks
  • 1tbsp tomato purée
  • 2tbsp Indian curry paste
  • 1 garlic clove, crushed
  • 100ml (3½fl oz) plain yogurt
  • 2·5cm (1in) piece root ginger, grated
  • 1tbsp white wine vinegar
  • coriander, to serve
  • lemon wedges, to serve

For the rice and salad

  • 400g (13oz) basmati rice
  • 1 cucumber, halved, deseeded and sliced
  • 1⁄4 red onion, finely sliced
  • 2tbsp plain yogurt
  • 2 tbsp olive oil
  • 2tsp mint sauce
  • 2tsp white wine vinegar
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    45g 65%
  • Saturates

    12g 58%
  • Sugars

    8g 8%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 84.7g Protein 62.3g Fibre 1g


  1. Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through with no pink showing and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.
  2. Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like.

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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