Tandoori Chicken with Mint Drizzle
Chicken, yogurt and cucumber roasted in the oven and spiced with cumin and turmeric for a South Asian dish. Serve with mint drizzle and a large salad.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- medium
- 1
In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper. You can leave the colouring out if you prefer - though it does provide that authentic tandoor look.
- 2
Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.
- 3
To make the drizzle, place the mint, garlic and cucumber in a mini-chopper or food processor and whiz until finely blended. Add the yoghurt and whiz again, then season with lemon juice, salt and pepper. Chill until ready to serve.
- 4
Preheat the oven to 400°F Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through. Serve at once with the mint drizzle and a large salad.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
