Grilled tandoori chicken with chickpea salad and raita

Total Time
0:30
Prep
0:20
Cook
0:10
Serves
4
Difficulty
Easy
Ingredients
  • 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
    ⅓ cup(s), coarsely chopped
  • lemon juice
    1 tbs
Instructions
  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.
Notes
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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