Tandoori chicken with spiced yogurt
0
Points®
Total time: 55 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Ingredients
Curry Powder
1 teaspoon(s)
Chicken breast, skinless, grilled
2 individual, medium
Lemon Juice, Fresh
15 ml
0% fat natural Greek yogurt
150 g
Root Ginger
2 teaspoon(s)
Garlic
2 clove(s), peeled and grated or crushed
Ground Cumin
½ teaspoon(s), level
Paprika
½ teaspoon(s), level
Garam Masala
1 teaspoon(s), level
Cayenne Pepper
½ teaspoon(s), level
Lemon Juice, Fresh
1 tablespoon(s)
Mint, Fresh
1 teaspoon(s)
Cucumber
½ individual, extra large, seedless, sliced into half moons
Instructions
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.
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