Tandoori Chicken with Mint Yogurt

6ProPoints®Value

Track

Prep time: 10 min

Cook time: 10 min

Other time: 0 min

Serves: 4

Ingredients

	600 g Chicken Breast, skinless, raw, (4 breasts)
	2 tablespoons Curry paste, tandoori
	125 g Low Fat Natural Yogurt
	2 tablespoons Mint, Fresh, finely chopped
	15 ml Lime Juice, Fresh, (1 tbsp)
	1 clove(s) Garlic, crushed
	1 portion(s) (medium) Cucumber, ends trimmed, thinly sliced

Instructions

• Brush chicken all over with tandoori paste. Place in a glass bowl and cover with plastic wrap. Place in the fridge for 10 minutes to marinate.
  
• Preheat grill on high. Add chicken and cook for 3-4 minutes each side or until brown all over and cooked through. Transfer to a plate and cover to keep warm.
  
• Combine the yogurt, mint, lime juice and garlic in a bowl. Season to taste with salt and pepper.
  
• Arrange the cucumber and some mixed green salad leaves on plates. Use a sharp knife to cut each chicken breast into thick slices and arrange on each plate. Drizzle with mint yogurt sauce and serve immediately.

Notes

• This chicken can be marinated in the tandoori paste up to one day in advance, resulting in super flavoursome chicken. Prepare the yogurt sauce in advance and store in an airtight container in the fridge. Any leftover cooked chicken can be stored in an airtight container in the fridge for 1-2 days and used in sandwiches, wraps and salads. It is delicious served hot or cold.