Tandoori chicken with raita

Yield: 4 servings

Measure Ingredient
1 pack Waitrose 4 Chicken Breast Fillets
½ 500 g tub Onken Bio Pot Natural Low Fat
; Stirred Yogurt
30 millilitres Veeraswamy Hot Madras Curry Paste; (2tbsp)
30 millilitres Bart Spices Fresh Ginger; (2tbsp)
2 Cloves garlic; crushed
5 millilitres Ground turmeric; (1tsp)
½ Cucumber; peeled and coarsely
; grated
½ 500 g tub Onken Bio Pot Natural Low Fat
; Stirred Yogurt
30 millilitres Fresh mint; chopped (2tbsp)
2½ millilitre Ground cumin; ( 1/2 tsp)
2½ millilitre Salt; ( 1/2 tsp)
Freshly ground black pepper


Cut each chicken fillet in half across. Cut deep slits in each piece and place in a shallow dish.

Mix together the Onken Natural Yogurt, curry paste, ginger, garlic and turmeric, pour over the chicken and mix well to coat. Cover and leave to marinate in the refrigerator for several hours or preferably overnight.

Lift the chicken out of the marinade and place on a roasting rack in a roasting tin. Bake in a preheated oven 240øC, 475øF, gas mark 9 for 20 minutes or until lightly browned and thoroughly cooked.

To make the raita, squeeze out as much liquid as possible from the grated cucumber. Add the remaining ingredients, mix well and transfer to a serving bowl. Serve the chicken, garnished, with the raita and lemon wedges.


To make chicken tikka, cut the chicken fillets into cubes, marinate as above then thread onto skewers. Grill or barbecue, turning several times, for approximately 8 minutes or until thoroughly cooked.

Converted by MC_Buster.

NOTES : Marinating the chicken in yogurt makes it tender and moist, and the cooling yogurt raita complements the spices perfectly.

Converted by MM_Buster v2.0l.

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