Thanks Doby and Lexie...We've just eaten chicken biryani and veg curry total 1 syn per serving, with a mini corriander and garlic naan, 8 syns, and a chicken tikka starter with yogurt and mint dip, 0 syns. It was all amazing and we're stuffed!!!!
Chicken Tikka with a Mint Dip
500ml syn free natural yogurt
tikka spice blend
3 chicken skinless breasts
jar of mint sauce.
To serve
Iceburg lettuce
Onion
Lemon juice
Pour 3/4 of the pot of yogurt into a big container and add some of the powdered tikka mix, keep stirring and tasting, until it's to your liking.
Chop the chicken into cubes and toss into the yogurt tikka, leave covered and refrigerated all day or over night.
Once marinated, line an oven try with foil and spray with fry light. Pour the chicken and all the yogurt into the try. Place in a hot oven for 15-20 minutes or until the yogurt starts to evaporate and the chicken goes dark brown.
DIP
As the chicken is cooking add some mint sauce (enough for your taste) to the remaining natural yogurt you saved from the 500ml pot and stir.
Serve the chicken on a bed of shredded iceburg lettuce and chopped onion. Squeeze lemon over them then place the hot chicken on top. Spoon on the dip or leave on the side.