Tandoori chicken and rice
▫️ Chicken breast: 500g (butterflied, or buy the breast schnitzels from Woolies like I do – the work is already done for you)
▫️ Red onion: 120g (diced/sliced)
▫️ Green capsicum: 320g (diced/sliced)
▫️ Tandoori paste: 80g
▫️ Low fat greek yoghurt: 80g (I use Chobani)
▫️ Baby spinach: 100g
▫️ Cucumber: 200g (sliced)
▫️ Tzatziki dip: 80g (I use Chris’s)
▫️ Coriander: to garnish
▫️ Fresh lime: to garnish
▫️ Salt and pepper: to taste
▫️ Basmati rice: 160g
Mini garlic naans
▫️ Crushed garlic: 20g
▫️ Butter: 20g (I used Nuttelex Lite)
▫️ Mountain Bread rice wrap: x4
- Combine the tandoori paste and yoghurt, and coat the chicken breast it in. Marinate for at least 20 minutes, but you can leave it overnight for more flavour / tender chicken.
- Use a non-stick grill pan or BBQ to cook the chicken over a medium to high heat until fully cooked through. You can use a standard non-stick fry pan too. Tandoori usually has a bit of a “char” to it, so don’t worry if the marinade starts to burn in small places – it will taste more authentic! Just reduce the heat if it gets too hot so the chicken doesn’t go tough.
- In a separate pan, stir fry the red onion and green capsicum for 2-3 minutes over a medium to high heat. Use a splash or two of water to cook instead of oil. Add the excess marinade and heat through. Set aside while the chicken finishes cooking.
- Cook your garlic naans. All you need to do is spread the butter and garlic on one side of each mountain bread, fold in half and lightly toast in a sandwich press. You could add some spices too!
- Plate up on a bed of rice, baby spinach and cucumber, then top with tzatziki, coriander and a squeeze of fresh lime.
- Serve with the hot garlic naan. Yum!
(Using Nuttelex Lite as the garlic naan butter)