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. Make tarka dhal. Dice red onion; finely chop garlic; finely grate ginger. Heat oil in a medium pot on medium heat and add onion, garlic and ginger. Cook for 2-3 minutes, until fragrant.
3. Add tarka spice and cook, stirring, for 30-60 seconds, until mustard seeds split. 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 (this will be quite light and saucy). Once cooked, remove from heat and stir through peanuts (if using) and yoghurt. Stir and season.
4. While dhal 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, until cooked. Set aside, covered, to rest before thinly slicing. Reserve any resting juices. Alternatively, cook on BBQ for 10-12 minutes, turning often, or until cooked through.
5. In a bowl, whisk oil, vinegar, mustard, honey and salt together. Roughly chop spinach; dice tomatoes and cucumber 1cm; finely dice red onion; juice lemon; finely chop herbs. Place all in bowl with dressing, toss and season.
6. TO SERVE spoon tarka dhal onto plates and top with grilled chicken, drizzling over any resting juices (if desired). Top with tomato kachumber.