Ingredients

  • Serves 1 person
  • chicken:

    200 g chicken breast (skinless, cut into strips)

  • 50 g greek yogurt

  • 15 g ginger (minced)

  • 15 g garlic (minced)

  • 10 g lemon juice

  • 3 g garam masala

  • 10 g paprika

  • 0.5 g chilli powder

  • 4 g fenugreek leaves (kasuri methi), dry

  • 15 g mustard oil

  • 2 g chaat masala

  • 2.5 g sea salt

     

     

  • 2.5 g cumin powder

     

  • sautéed vegetables:

    15 g olive oil

  • 180 g broccoli (cut into florets)

  • 60 g white onion (chopped)

  • 2.5 g salt

  • 0.5 g pepper

     

  • 30 g water

     

  • mint yoghurt:

    40 g greek yoghurt

  • 2 g chaat masala

  • 2 g ground cumin

  • 2 g sea salt

  • 8 g water

  • 5 g mint leaf

  • 5 g coriander leaf

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Tandoori Chicken with Mint Yoghurt

A quintessential Indian classic, Tandoori Chicken is prepared by marinating the meat with yogurt and a fragrant blend of spices which include garam and chaat masala. Best marinated for a whole day to fully soak up all the flavors, the chicken is then roasted until juicy and tender. A Mint Yogurt sauce offers a refreshing tartness that goes really well with the meat and a serving of sautéed vegetables perfectly rounds up this healthy low carb meal.
  • Medium
  • 1470 min
  • 30 min
  • 30 min
  • 4 steps
  • 26 Ingredients
  • Medium
  • 4 steps
  • 26 Ingredients
  • 1470 min
  • 30 min
  • 30 min

Instructions

  1. Marinating the chicken

    • In a mixing bowl, combine Greek yogurt, ginger, garlic, lemon juice, garam masala, paprika, chilli powder, fenugreek leaves, mustard oil, chaat masala, sea salt and cumin powder.
    • Add chicken and mix well. 
    • Marinade the chicken in the fridge overnight, or for 24 hours if you have time.
    Marinating the chicken


  2. Making the mint yogurt

    • Using a pestle and mortar, make a paste with the mint, coriander, salt, and water.
    • Remove paste from the mortar.
    • Add in the chaat masala, cumin powder, and Greek yoghurt to the paste, combine well.
    • Set aside.
    Making the mint yogurt


  3. Sautéing the vegetables

    • In a pan, heat the olive oil and sauté the onions till they have softened.
    • Add in the broccoli florets, salt, pepper and water, cook for another 2-3 mins, stirring well.
    • Remove from heat and set aside
    Sautéing the vegetables


  4. Roasting the chicken

    • Lay the marinated chicken on a wax lined tray.
    • Roast the chicken at 230⁰C for 8-12 min, untill cooked throug


Plate and Serve!

Serve chicken on a bed of broccoli, with the mint yoghurt on the side.

Plate and Serve!

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Ingredients
  • Serves 1 person
  • chicken:

    200 g chicken breast (skinless, cut into strips)

  • 50 g greek yogurt

  • 15 g ginger (minced)

  • 15 g garlic (minced)

  • 10 g lemon juice

  • 3 g garam masala

  • 10 g paprika

  • 0.5 g chilli powder

  • 4 g fenugreek leaves (kasuri methi), dry

  • 15 g mustard oil

  • 2 g chaat masala

  • 2.5 g sea salt

     

     

  • 2.5 g cumin powder

     

  • sautéed vegetables:

    15 g olive oil

  • 180 g broccoli (cut into florets)

  • 60 g white onion (chopped)

  • 2.5 g salt

  • 0.5 g pepper

     

  • 30 g water

     

  • mint yoghurt:

    40 g greek yoghurt

  • 2 g chaat masala

  • 2 g ground cumin

  • 2 g sea salt

  • 8 g water

  • 5 g mint leaf

  • 5 g coriander leaf

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