Grilled tandoori chicken with chickpea salad and raita

Total Time
30 min
20 min
10 min


tandoori paste

1 tbs

99% fat-free plain yoghurt

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

chickpeas, canned, rinsed, drained

1 can(s), (1x400g can)

fresh coriander

cup(s), coarsely chopped

lemon juice

1 tbs


  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.


TIPS: Add it: 1 tbs olive oil to salad in Step 4. Swap it: Tandoori paste for korma, balti or madras curry paste.

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