Tandoori chicken with mango raita

Name: Tandoori chicken with mango raita
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 4 tbsp tandoori paste; 250ml low-fat natural yogurt; Juice of ½ lemon; 4 skinless, boneless chicken breasts, cut into strips; 2 tbsp groundnut oil; For the mango raita; 1 small unripe mango, peeled, stoned and chopped; 2 tbsp fresh coriander; 1 tsp ground coriander; 1 green chilli, deseeded and chopped; ½ tsp ready-made mint sauce; 250ml low-fat natural yogurt; ½ cucumber, peeled and diced

Published: 31 Jan 04
Updated: 18 Mar 24

Test kitchen approved

Try this classic Indian dish of tandoori chicken with the delicious mango raita – yum!

Serves 4
Ready in 1 hour

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Ingredients

4 tbsp tandoori paste
250ml low-fat natural yogurt
Juice of ½ lemon
4 skinless, boneless chicken breasts, cut into strips
2 tbsp groundnut oil

For the mango raita

1 small unripe mango, peeled, stoned and chopped
2 tbsp fresh coriander
1 tsp ground coriander
1 green chilli, deseeded and chopped
½ tsp ready-made mint sauce
250ml low-fat natural yogurt
½ cucumber, peeled and diced

Method

Put the tandoori paste, yogurt and lemon juice in a dish and stir in the chicken. Cover and chill for at least 30 minutes.
Meanwhile, make the raita. Put the mango, fresh and ground coriander, chilli and mint sauce in a food processor. Blend until smooth, then add the yogurt and whizz for a few seconds. Put into a bowl and stir in the cucumber. Cover and chill.
Preheat the oven to 220°C/fan200°C/gas 7. Put the chicken into a roasting tin and drizzle with the oil. Roast for 20 minutes until cooked. Serve with the raita and lime wedges.

Recipe from February 2004 Issue

Nutrition

Nutrition: per serving

Calories: 332kcals
Fat: 11.8g (2.4g saturated)
Protein: 43.3g
Carbohydrates: 14g (11.6g sugars)
Salt: 1g

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Tandoori chicken with mango raita

Ingredients

Method

Nutrition

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