Tandoori chicken tenderloins
Skinless chicken tenderloin
99% fat-free plain yoghurt
½ cup(s), (120g)
⅓ cup(s), coarsely chopped, plus extra to serve
2 medium, coarsely chopped
1 medium, coarsely chopped
Cooked brown rice
2 cup(s), (340g)
- Preheat a chargrill or barbecue on medium-high heat. Combine tenderloins with paste and yoghurt in a bowl. Thread chicken onto metal skewers. Chargrill skewers for 3 minutes each side or until cooked through.
- Meanwhile, stir mint, tomatoes, cucumber and chutney through cooked rice. Season.
- Serve skewers with rice, salad, an extra yoghurt, extra mint leaves and lemon wedges.