Grilled tandoori chicken with chickpea salad and raita
- Total Time
tandoori paste1 tbs
99% fat-free plain yoghurt¾ cup(s), (180g)
Chicken tenderloin600 g
lebanese cucumber2 medium
fresh mint2 tbs, finely chopped
red capsicum1 medium, finely chopped
red onion½ small, thinly sliced
chickpeas, canned, rinsed, drained1 can(s), (1x400g can)
fresh coriander⅓ cup(s), coarsely chopped
lemon juice1 tbs
- Combine paste and 2 tablespoons yoghurt in a large bowl. Add chicken and turn to coat. Set aside until required.
- 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.
- 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.
- 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.