Tandoori chicken with tomato relish
¼ cup(s), (85g)
99% fat-free plain yoghurt
Raw skinless chicken breast
600 g, cut into 3cm pieces
¾ cup(s), (135g)
1 medium, peeled, deseeded, coarsely grated
2 tbs, chopped
2 tbs, leaves, chopped
2 medium, finely chopped
Fresh red chilli
1 whole, long, thinly sliced
½ cup(s), (125ml)
600 g, deseeded, finely chopped
1 x 3 second spray(s)
- Preheat oven to 180°C. Line a baking tray with baking paper. Combine tandoori paste, half the yoghurt, half the juice and all the chicken in a small bowl. Season with salt. Place chicken on prepared tray in a single layer. Bake for 15-20 minutes.
- Meanwhile, cook rice with turmeric in a large saucepan of salted boiling water following packet instructions. Drain.
- Squeeze excess liquid from grated cucumber. Combine in a medium bowl with remaining yoghurt, chives, mint and remaining juice. Season with salt and pepper.
- Lightly spray a medium saucepan with oil and heat over medium-high heat. Cook onion, chilli and sugar, stir for 2-3 minutes or until caramelised. Deglaze with vinegar. Add tomatoes and season with salt and pepper. Simmer for 5 minutes or until thickened. Serve chicken with relish, rice and cucumber raita.