@food_bylucy: BOUJEE ON A BUDGET S2 Charred Tandoori Chicken with Green Chutney & Cucumber Salad Serves 2 Chicken - 2 chicken thighs - 1/3 cup Greek yoghurt - 1 tsp mustard oil or 1 tbsp olive oil or neutral oil - 1 tbsp garlic, minced - 2 tsp ginger, grated - 1 tbsp tomato paste - 1 tsp paprika - 1 tsp cumin - 1 tsp garam masala - 1/2 tsp turmeric - 1 tsp chilli powder - 1 tsp salt - 1/2 tsp black pepper - Juice of half a Lemon Green Chutney - 1/4 cup Greek yoghurt - 1 green chilli - 1 garlic clove - 1 tsp ginger, grated - Juice of 1/2 lemon - Big handful coriander - Small handful mint - 1 tbsp olive oil - 1 tbsp water if too thick - Salt and pepper Cucumber Salad - 2 cucumbers - 1/2 red onion, thinly sliced & soaked in water - 2 tsp mustard seeds - 2 tbsp olive oil - 2 tbsp red wine vinegar - Good Handful mint - Goo pinch of Salt and pepper To serve - Lime cheek - Pappadums fried in neutral oil Method 1. Combine all chicken ingredients, coat chicken well & marinate for 24–48 hours. 2. Blend all chutney ingredients until smooth & bright green. 3. Soak onion in cold water for 10 minutes. 4. Fry mustard seeds in olive oil until popping. Carefully add vinegar, season & set aside. 5. Char cucumber batons over a grill or flame until lightly blackened but still crunchy. Toss with onion, mint & dressing. 6. Cook chicken over high heat on a BBQ, grill or wood-fired oven until deeply charred, caramelised & cooked through. 7. Fry pappadums until puffed & crisp. 8. Serve chicken over the chutney with cucumber salad, pappadums & lime. Total Cost: $14.85 Cost Per Serve: $7.45 #budgetmeals #tandoorichicken #cucumbersalad #comfortfood #boujeeonabudget

Lucy Rosenberg

Open In TikTok:

Region: AU

Sunday 21 June 2026 02:33:06 GMT