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Tandoori Chicken with mint yoghurt

#1
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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