Tandoori chicken with mango raita

Tandoori chicken with mango raita
  • Serves icon Serves 4
  • Time icon Ready in 1 hour

Try this classic Indian dish of tandoori chicken with the delicious mango raita – yum!

Nutrition: per serving

Calories
332kcals
Fat
11.8g (2.4g saturated)
Protein
43.3g
Carbohydrates
14g (11.6g sugars)
Salt
1g
Calories
332kcals
Fat
11.8g (2.4g saturated)
Protein
43.3g
Carbohydrates
14g (11.6g sugars)
Salt
1g

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

Method

  1. Put the tandoori paste, yogurt and lemon juice in a dish and stir in the chicken. Cover and chill for at least 30 minutes.
  2. 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.
  3. 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.

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