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Tandoori chicken with tomato relish

Tandoori chicken with tomato relish

Total Time
50 min
30 min
20 min


Tandoori paste

¼ cup(s), (85g)

99% fat-free, plain or natural yoghurt, unsweetened

400 g

Lemon juice

1 tbs

Skinless chicken breast

600 g, cut into 3cm pieces

Basmati rice

¾ cup(s), (135g)

Ground turmeric

2 tsp

Lebanese cucumber

1 medium, peeled, deseeded, coarsely grated

Fresh chives

2 tbs, chopped

Fresh mint

2 tbs, leaves, chopped

Red onion

2 medium, finely chopped

Fresh red chilli

1 whole, long, thinly sliced

Caster sugar

1 tbs

Balsamic vinegar

½ cup(s), (125ml)


600 g, deseeded, finely chopped

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. Meanwhile, cook rice with turmeric in a large saucepan of salted boiling water following packet instructions. Drain.
  3. Squeeze excess liquid from grated cucumber. Combine in a medium bowl with remaining yoghurt, chives, mint and remaining juice. Season with salt and pepper.
  4. 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.