Quick Tandoori Chicken Thigh Tikka

• While the rice is cooking, slice chicken breast into 2cm strips.
• In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken strips, tossing to coat. Set aside.
• Roughly chop coriander. In a small bowl, combine Greek-style yoghurt and half the coriander. Season with salt and pepper to taste. Set aside.
• Roughly chop tomato and baby spinach leaves. In a second medium bowl, combine tomatoes, baby spinach, remaining coriander and a drizzle of white wine vinegar and olive oil. Season to taste.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• While the rice is cooking, slice chicken thigh into 2cm strips.
• In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken, tossing to coat. Set aside.
• Roughly chop coriander. In a small bowl, combine Greek-style yoghurt and 1/2 the coriander. Season with salt and pepper to taste. Set aside.
• Roughly chop tomato and baby spinach leaves. In a second medium bowl, combine tomatoes, baby spinach, remaining coriander and a drizzle of white wine vinegar and olive oil. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned and cooked through, 4-5 minutes. In the last minute of cook time, add remaining butter.

TIP: Cook in batches if your pan is getting crowded.
TIP: Chicken is cooked through when it's no longer pink inside.