Grilled tandoori chicken with chickpea salad and raita
0
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Tandoori paste
1 tbs
99% fat-free, plain or natural yoghurt, unsweetened
¾ cup(s), (180g)
Chicken tenderloin
600 g
Lebanese cucumber
2 medium
Fresh mint
2 tbs, finely chopped
Red capsicum
1 medium, finely chopped
Red onion
½ small, thinly sliced
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Fresh coriander
⅓ cup(s), coarsely chopped
Lemon juice
1 tbs
Instructions
1
Combine paste and 2 tablespoons yoghurt in a large bowl. Add chicken and turn to coat. Set aside until required.
2
Finely grate half a cucumber. Squeeze out excess moisture. Combine grated cucumber, mint and remaining yoghurt in a bowl. Season raita with salt and pepper.
3
Preheat grill on high. Line a baking tray with foil. Place chicken, in a single layer, on prepared tray. Grill, turning, for 10 minutes or until browned and cooked through.
4
Thinly slice remaining cucumber. Combine cucumber, capsicum, onion, chickpeas, coriander and juice in a bowl. Season with salt and pepper. Serve chicken with salad and raita.
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