A Perfect Pantry
Tandoori Chicken with Mint Yoghurt
- PREP TIME
15 min - COOK TIME
5 min - READY TIME
20 min - SERVINGS
2
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
- Preheat the air frying oven to 180°C and turn the timer dial to 5 minutes.
- 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.
- Once the ‘HEATING’ light goes off, turn the timer dial to 15 minutes.
- Place the marinated chicken into the Air Chef basket and allow to cook.
- In the meantime, combine the mint with 2 tbsp yogurt. Add salt and pepper for taste. Set yoghurt sauce aside.
- 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.
- 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
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