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Tandoori Chicken with mint yoghurt


Needs to succeed
S: 16st9lb C: 16st4lb G: 12st0lb BMI: 37.9 Loss: 0st5lb(2.15%)
I can definately recommend this one. I made extra chicken, and had it cold with salad for lunch the following day.

Tandoori Chicken with Mint Yogurt (WW recipe)
Serves 4 - Points per serving 4.5

600 g chicken breast, uncooked, skinless, (4 breasts)
2 tablespoon Curry Paste, tandoori
125 g low-fat yogurt, plain
2 tablespoon fresh mint, finely chopped
1 tablespoon lime(s), juice, fresh
1 clove garlic, crushed
1 medium portion cucumber(s), ends trimmed, thinly sliced

1. Brush chicken all over with tandoori paste. Place in a glass bowl and cover with plastic wrap. Place in the fridge for 10 minutes to marinate.

2. Preheat grill on high. Add chicken and cook for 3-4 minutes each side or until brown all over and cooked through. Transfer to a plate and cover to keep warm.

3. Combine the yogurt, mint, lime juice and garlic in a bowl. Season to taste with salt and pepper.

4. Arrange the cucumber and some mixed green salad leaves on plates. Use a sharp knife to cut each chicken breast into thick slices and arrange on each plate. Drizzle with mint yogurt sauce and serve immediately.
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plodding away
S: 19st5lb C: 18st5lb G: 12st5lb BMI: 40.2 Loss: 1st0lb(5.17%)
Fab recipe thanks, have made a note and will give it a go next week.

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