Recipes
Tandoori chicken breast with mint & coriander chutney
Making your own tandoori marinade is really easy and adds a mild but aromatic flavour.
Making your own tandoori marinade is really easy and adds a mild but aromatic flavour.
(1 votes)
Cook: 2 Hours 30 Mins
Serves: 2
Price: £2.84 per serving
Nutritional Information
Each 416g serving contains
Energy
1539kj
368kcal
1539kj
368kcal
18%
Fat
8.2g
8.2g
Med
12%
12%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
7.1g
7.1g
Med
8%
8%
Salt
0.39g
0.39g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
370kj/88kcal
Typical energy values per 100g:
370kj/88kcal
Ingredients
300ml 0% fat Greek yogurt
1 tsp garam masala
1 tsp ground coriander
1/2 tsp hot chilli powder
¼ tsp ground cinnamon
1 tbsp vegetable oil
1 thumb ginger, finely grated
3 cloves garlic, crushed
2 tsp lemon juice
2 large chicken breasts, skin removed
1 large bunch fresh coriander (leaves and stalks)
1 bunch of mint (leaves only)
1 birds eye green chilli
1 pinch caster sugar
Squeeze of lime juice
Method
1
Combine 200ml Greek yogurt, the garam masala, ground coriander, hot chilli powder, cinnamon, ginger, 2 cloves garlic, lemon juice and oil in a bowl. Make three or four incisions in the chicken to allow the marinade to penetrate into the meat. Add the chicken to the marinade and make sure it is completely coated. Marinate for at least a couple of hours, and overnight if possible.
2
To cook, preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a baking sheet. Place the marinated chicken breasts onto the baking sheet, and bake for 15 – 20 minutes. They should just start to be getting lightly coloured and cooked all the way through.
3
Meanwhile make the chutney. Cobmine all the remaining ingredients in a blender and blitz until smooth.
4
Serve the cooked chicken with the chutney.