Photo of Tandoori chicken with spiced yogurt by WW

Tandoori chicken with spiced yogurt

0 - 4
PersonalPoints™ per serving
Total Time
55 min
10 min
15 min


Curry Powder

1 teaspoons

Chicken breast, skinless, grilled

2 individual, medium

Lemon Juice, Fresh

15 ml

0% fat natural Greek yogurt

150 g

Root Ginger

2 teaspoons


2 clove(s), peeled and grated or crushed

Ground Cumin

½ teaspoons, level


½ teaspoons, level

Garam Masala

1 teaspoons, level

Cayenne Pepper

½ teaspoon(s), level

Lemon Juice, Fresh

1 tablespoons

Mint, Fresh

1 teaspoons


½ individual, seedless, sliced into half moons


  1. Mix the spices, garlic, ginger and lemon juice with ½ the yogurt in a small bowl (reserve the rest for the sauce). Make 3 diagonal slits into each chicken breast (be careful not to go all the way through). Coat the chicken with the spiced yogurt, cover and leave to marinade (at least 30 mins but up to 24 hours).
  2. Preheat the oven to 220°C, Gas Mark 7.
  3. Make the Yogurt Sauce by mixing together all the ingredients in a small bowl, then put in the fridge to chill.
  4. Once the oven is hot, remove the chicken from its marinade and place on a roasting rack inside a pan. Bake for 12 mins on each side, or until cooked through, turning once. Serve with the Yogurt Sauce and a big salad.


Add 75g cooked brown rice per person or serve with cauliflower rice, but remember to check the SmartPoints.