A Perfect Pantry

INGREDIENTS

• 350g chicken breast
• 2 tbsp tandoori paste
• 250ml natural unsweetened yogurt
• 3 sprigs of mint, finely chopped
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 serves of cooked basmati rice

DIRECTIONS

1. Preheat the air frying oven to 180°C and turn the timer dial to 5 minutes.
2. In a large bowl, mix 1 tbsp tandoori paste and 2 tbsp yogurt. Place the chicken breast in the marinade and coat generously. For best results, leave the chicken in the marinade overnight.
3. Once the ‘HEATING’ light goes off, turn the timer dial to 15 minutes.
4. Place the marinated chicken into the Air Chef basket and allow to cook.
5. In the meantime, combine the mint with 2 tbsp yogurt. Add salt and pepper for taste. Set yoghurt sauce aside.
6. To make the sauce for the chicken, using a frypan, heat the oil over a medium heat and sauté 1 tbsp tandoori paste for 3 minutes to release the spice flavours. Add the remainder of the yoghurt and cook for a further 2 minutes.
7. Once the chicken has finished cooking, remove from the air frying oven and allow to rest for five minutes before slicing. Lay the sliced chicken on a bed of cooked basmati rice. Coat with the Tandoori cooked sauce. Garnish with the mint yogurt sauce and fresh sprigs of mint.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Air Chef Air Frying Oven