Shopping List

• 50g Sharwood’s Tandoori Paste
• 50g Natural yoghurt
• 1 Tablespoon fresh coriander leaves, chopped
• 8 Chicken thighs, boned, skinned and slashed
• 80g Watercress
• 1/2 Cucumber
• 1 Tablespoon mint
• 2 Tablespoon yogurt

Instructions

1. Whisk together the Sharwood’s Tandoori Paste, natural yoghurt and coriander leaves. 
2. Coat the chicken evenly with the marinade mixture.
3. Cover and chill for a minimum of 30 minutes or preferably overnight.
4. Grill for 10 minutes on each side until browned on the outside and cooked through.
5. Mix the mint with 2 tbsp yogurt to make the dressing.
6. Serve on a bed of watercress, with cucumber and dressing.