Tandoori Chicken with Mint Yoghurt Dip

Name: Tandoori Chicken with Mint Yoghurt Dip
Total time: 1500 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 chicken breasts, cut into chunks; 250 ml plain yoghurt; 1 1/2 tsp tandoori powder; 1 1/2 tsp dried coriander leaf; For the dip: 250ml plain yoghurt; 1 1/2 tsp mint sauce or jelly

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

This dish is great for feeding a crowd, just use as many chicken breasts as you need & make double or triple the amount of marinade. The chicken is also great cold in a salad or sandwich the next day!!
Tandoori mix is available in most supermarkets but may be cheaper in Asian supermarkets, the one I use is by Rajah & was £1.19 for 100g. It should last a while if it's kept airtight & is a great addition to your storecupboard!

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

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Ingredients

25 minutes

2 servings

2chicken breasts, cut into chunks
250 mlplain yoghurt
1 1/2 tsptandoori powder
1 1/2 tspdried coriander leaf
For the dip: 250ml plain yoghurt
1 1/2 tspmint sauce or jelly

Saved

Steps

25 minutes

1

Put the chicken into a bowl.
Mix together all the other ingredients then pour over the chicken.
Stir so that the chicken is completely covered in the marinade.
Cover the bowl with clingfilm & leave in the fridge for about 3-4 hours.
Pre-heat the oven to 200C/180 Fan/ Gas 6 & remove the chicken from the fridge.
2

Line a baking tray with foil. Remove the chicken from the marinade with tongs or a fork & shake off the excess. Place the chicken pieces on the baking tray, then into the oven for 25 minutes.
To make the Mint Yoghurt Dip take 250ml plain yoghurt & mix with 1 ½ tbsp of mint sauce or jelly.
Serve the chicken with the Mint Yoghurt Dip & a selection of salad.