Julie’s cheat’s chicken tandoori
This Indian-inspired yoghurt marinade produces tender, tasty chicken in next to no time. Cook it on the barbecue for a delicious smokiness and it will quickly become a family favourite.
99% fat-free plain Greek yoghurt
¼ cup(s), (60g)
Skinless chicken breast
600 g, (4 x 150g)
Powdered coconut milk
Brown basmati rice
¾ cup(s), (150g)
- To make marinade, mix yoghurt, tandoori paste and lemon juice in a large bowl until well combined. Season with pepper.
- Cut the chicken breasts in half horizontally to give 8 thin steaks. Add chicken to marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes.
- Meanwhile, whisk coconut milk powder and 1½ cups (375ml) water in a large jug. Add rice and coconut milk to a medium saucepan, bring to the boil, cover and reduce heat to low. Simmer for 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, stand, covered, for 5 minutes.
- Preheat a grill pan or barbecue plate over medium-high heat. Remove chicken from marinade. Cook for about 5 minutes on each side, or until cooked through. Serve chicken with coconut rice.
TIP: To complete the meal, serve with a leafy salad.