Indian-Grilled Chicken

Steps

1. Preheat oven grill to high. Line an oven tray (with a lip) with baking paper. Preheat BBQ grill to high (if using). Prepare Indian-grilled chicken ingredients. Pat chicken dry, cut in half lengthways and place in a bowl with all remaining Indian-grilled chicken ingredients. Toss to coat and leave to marinate for 5 minutes.
2. While chicken marinates, make tarka dhal. Dice onion; finely chop garlic; finely grate ginger. Heat oil in a small pot on medium heat. Cook onion, garlic and ginger for 2-3 minutes, until fragrant. Add tarka spice and cook, stirring, for 30-60 seconds, until mustard seeds split.
3. Add lentils, stock and water. Bring to a simmer, reduce heat to low-medium and cook for 15-17 minutes, stirring often, until lentils are tender. Once cooked, remove from heat and stir through peanuts (if using) and yoghurt. Stir and season (this will be quite light and saucy).
4. While tarka cooks, place chicken, in a single layer, on prepared tray, season and grill (on middleupper oven rack) for 12-15 minutes (depending on thickness), turning once, or until cooked through. Set aside, covered, to rest before thinly slicing. Reserve any resting juices. Alternatively, cook on BBQ for 10-12 minutes, turining often, or until cooked through.
5. In a bowl, whisk olive oil, vinegar, mustard, honey and salt. Roughly chop spinach; dice tomatoes and cucumber; finely dice onion; juice lemon; finely chop herbs. Place all in bowl with lemon dressing, toss and season.
6. TO SERVE spoon tarka dhal onto plates, top with Indian-grilled chicken and drizzle over any resting juices (if desired). Top with tomato kachumber and sprinkle over coriander.