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Photo of Tandoori chicken tenderloins by WW

Tandoori chicken tenderloins

1 - 8
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
Tasty marinated chicken tenders served with a brown rice, mint and tomato salad is a delicious 15 minute meal.


Skinless chicken tenderloin

600 g

Tandoori paste

1 tbs

99% fat-free plain yoghurt

½ cup(s), (120g)

Fresh mint

cup(s), coarsely chopped, plus extra to serve


2 medium, coarsely chopped

Lebanese cucumber

1 medium, coarsely chopped

Chutney, mango

1 tbs

Cooked brown rice

2 cup(s), (340g)


  1. 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.
  2. Meanwhile, stir mint, tomatoes, cucumber and chutney through cooked rice. Season.
  3. Serve skewers with rice, salad, an extra yoghurt, extra mint leaves and lemon wedges.


TIP: Using metal skewers will help conduct heat through the chicken, which will help it to cook faster. If using wooden skewers, soak in water 10 minutes before using. VARIATION: Add leafy green salad, to serve or swap chicken for cubed skinless salmon.