Recipes › Dinner

• Dinner
• 45 min

Tandoori chicken with raita

Yogurt-spiced roast chicken with salad and cucumber raita.

Calories

521

Protein

51 g

Carbs

50 g

Fat

14 g

Per serving. Makes 4 servings.

Ingredients

• 800 g Chicken thigh, skinless
• 200 g Natural yogurt
• 2 tsp Paprika
• 1 tsp Chilli powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 3 Garlic
• 15 g Fresh ginger
• 2 tbsp Lemon juice
• 1 Red onion
• 200 g Mixed salad leaves
• 4 Wholemeal pitta
• 4 servings Cucumber raita

Contains: Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Cut a few deep slashes in each piece of chicken. Crush the garlic and grate the ginger.
2. Mix the yogurt with the paprika, chilli powder, cumin, ground coriander, garlic, ginger and lemon juice. Coat the chicken, working the marinade into the cuts, and marinate in the fridge for at least 1 hour.
3. Heat the oven to 220°C (200°C fan). Put the chicken on a rack over a lined roasting tin.
4. Roast for 25–30 minutes until charred at the edges and cooked through with no pink inside.
5. Thinly slice the red onion and warm the pittas.
6. Serve the chicken with the salad leaves, onion, pittas and raita.

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