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Spicy and delicious tandoori chicken, bursting with flavour and super healthy
- 385 g Chicken Breast Mini Fillets or chicken breasts cut into 3
- 1/4 Teaspoon Cayenne Pepper
- 1 Teaspoon Turmeric
- 1 Teaspoon Garam Marsala
- 1 Teaspoon Paprika
- Salt
- Freshly Ground Pepper
- 1/2 lemon squeezed for juice
- 2 Cloves Garlic peeled and finely chopped
- 170 g tub Fat Free Yoghurt I used Fage greek 0%
- Fry Light
- Fresh Coriander handful, torn
In a bowl mix your spices with the garlic, salt, pepper, lemon juice and yoghurt, give it a good stir
Add your chicken mini fillets and stir with a spoon, really really well, ensuring all your fillets are covered in the yoghurt spice mix
Cover bowl and leave in the fridge for minimum 30 minutes and up to overnight
When you are ready ro eat Preheat your oven to 220C/450F/Gas7 (hot)
Line a baking sheet with baking paper or foil and spray with Fry Light
Using a fork remove each chicken mini fillet and lay it on your baking tray with space around each fillet
Bake on the top shelf of your oven for 12 minutes
Remove from the oven, turn the fillets over, spray again with Fry Light and pop back in for a further 12 minutes
Whilst they are cooking, prepare your rice and salad
Remove your chicken from the oven, it should be golden brown with a few scorched bits
Lay your tandoori chicken on your rice, sprinkle with your coriander and dig in
*** All nutritional is approximate and intended as a guide
Nutrition Facts
Tandoori Chicken, slimming style
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.