Tandoori Chicken

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10 Ingredients

Number of servings

1/2 cup tandoori paste
1/2 cup coriander leaves, chopped (and extra to serve)
1 Lebanese cucumber, cut into wedges (to serve)
4 chicken breast fillets
1teaspoons ground cumin
1tablespoons lemon juice
1 cup natural Greek yoghurt
3 cup basmati rice, steamed (to serve)
1 garlic clove, crushed
2 naan bread, warmed (to serve)

Nutrition per serving

54% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Discover the perfect balance of aromatic spices and succulent flavour in our tandoori chicken recipe. A deliciously simple dish for a midweek meal. Try today!

Method

Step 1 of 3

Slice chicken into 3cm thick pieces. Combine tandoori paste, yoghurt, garlic, cumin, lemon juice and coriander in a large snap-lock bag. Add chicken and seal bag. Rub bag to combine ingredients and coat chicken. Remove excess air from bag and reseal. Label and date. Marinate in refrigerator overnight, then freeze for up to 2 months.

Step 2 of 3

Defrost chicken in fridge overnight. Remove chicken from marinade. Transfer marinade to a small saucepan over medium heat. Bring marinade just to the boil, then reduce heat and simmer gently for 10 minutes.

Step 3 of 3

Meanwhile, cook chicken on a chargrill or frying pan over high heat for 3 minutes each side or until golden. Serve with sauce, rice, naan, cucumber and extra coriander.