Tandoori chicken with mango raita
- Published: 31 Jan 04
- Updated: 4 Mar 25
Try this classic Indian dish of tandoori chicken with the delicious mango raita – yum!
-
Serves 4
-
Ready in 1 hour
Advertisement
Ingredients
- 4 tbsp tandoori paste
- 250ml low-fat natural yogurt
- Juice of ½ lemon
- 4 skinless, boneless chicken breasts, cut into strips
- 2 tbsp groundnut oil
For the mango raita
- 1 small unripe mango, peeled, stoned and chopped
- 2 tbsp fresh coriander
- 1 tsp ground coriander
- 1 green chilli, deseeded and chopped
- ½ tsp ready-made mint sauce
- 250ml low-fat natural yogurt
- ½ cucumber, peeled and diced
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put the tandoori paste, yogurt and lemon juice in a dish and stir in the chicken. Cover and chill for at least 30 minutes.
- Meanwhile, make the raita. Put the mango, fresh and ground coriander, chilli and mint sauce in a food processor. Blend until smooth, then add the yogurt and whizz for a few seconds. Put into a bowl and stir in the cucumber. Cover and chill.
- Preheat the oven to 220°C/fan200°C/gas 7. Put the chicken into a roasting tin and drizzle with the oil. Roast for 20 minutes until cooked. Serve with the raita and lime wedges.
Recipe continues after advertising
Advertisement
- Recipe from February 2004 Issue
Nutrition
Nutrition: per serving
- Calories
- 332kcals
- Fat
- 11.8g (2.4g saturated)
- Protein
- 43.3g
- Carbohydrates
- 14g (11.6g sugars)
- Salt
- 1g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter