Tandori Chicken with Fresh Mint Sauce

Starter

POINTS Value: 4.5

Servings: 4

Preparation Time: 10 min

Cooking Time: 10 min

Level: Easy

Ingredients

600 g chicken breast, uncooked, skinless, (4 breasts)
2 tablespoon Curry tandoori Paste
125 g low-fat plain yogurt,
2 tablespoon fresh mint, finely chopped
1 tablespoon fresh lime juice
1 clove garlic, crushed
1 medium portion cucumber, thinly sliced

Instructions
1. Brush chicken all over with tandoori paste. Place in a glass bowl and cover with plastic wrap. Place in the fridge for 10 minutes to marinate.


2. Preheat grill on high. Add chicken and cook for 3-4 minutes each side or until brown all over and cooked through. Transfer to a plate and cover to keep warm.


3. Combine the yogurt, mint, lime juice and garlic in a bowl. Season to taste with salt and pepper.


4. Arrange the cucumber and some mixed green salad leaves on plates. Use a sharp knife to cut each chicken breast into thick slices and arrange on each plate. Drizzle with mint yogurt sauce and serve immediately

Tip
This chicken is more flavoursome when marinated in the tandoori paste up to 24hrs before cooking. Any leftover cooked chicken can be stored in an airtight container in the fridge for 1-2 days and used in sandwiches, wraps and salads. Delicious served hot or cold.