Tandoori chicken with mint drizzle
Prep:
30 mins
Cook:
40 mins
50 g plain low-fat yogurt
2 cloves garlic, crushed
1 tsp ground cumin
1 pinch turmeric
2 drops red food colouring
4 chicken breasts
For the mint drizzle:
1 bunch mint
1 small clove garlic, roughly chopped
1 piece cucumber, 5cm, peeled and cubed
150g plain low-fat yogurt
1 squeeze lemon juice
1 pinches fine sea salt and freshly ground black pepper
Combine the yogurt, garlic, cumin, chilli, turmeric, food colouring, salt and pepper in a large shallow dish.
Skin the chicken breasts and cut off any fat bit. Make deep crisscross cuts on the surface of each breast. Put the chicken into the shallow dish and marinate for about 30 to 60 minutes. Don’t forget to turn the meat once in a while.
Making the drizzle: Process the mint, garlic and cucumber in a food processor until thinly chopped. Pour in the yogurt and blend again. Add the lemon juice, salt and pepper. Set aside in the refrigerator.
Heat the oven to 200°C. Lay the chicken breasts onto a non-stick baking tray. Roast for about 30 minutes, until the meat is thoroughly cooked. Put each chicken breast on a plate and top with the mint drizzle. Serve while hot.
Serves
4
Preparation Time
30 minutes
Cooking Time
40 minutes
Main ingredients
Chicken, Rice
Recipe Type
Dinner, Easy, Family Dinners, Curry
Cuisine
Indian
Level of Difficulty
Easy
