Tandoori Chicken With Sweet Carrot Yoghurt
- Ready In:
- 34mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 tablespoons tomato paste
- 3 tablespoons indian tandoori paste
- 2 tablespoons lemon juice
- 2 tablespoons natural yoghurt
- 12 chicken tenderloins
- 12 wooden skewers, soaked in water
-
Sweet Carrot Yoghurt
- 1 cup natural yoghurt
- 1 (400 g) can julienne carrots, well drained
- 1 teaspoon ground cumin
- 1 tablespoon honey
- 2 tablespoons fresh coriander, chopped
- oil (for cooking)
- cooked wild rice, for serving
- indian bread, for serving
directions
- In a medium bowl combine the tomato paste, Tandoori paste, lemon juice and yoghurt.
- Thread a chicken tenderloin onto each skewer and place the skewered chicken pieces into a glass or ceramic dish (Tandoori paste may stain plastic containers). Spoon the tomato paste mixture over the chicken so that it is well covered. Cover the dish and refrigerate for at least 4 hours or overnight.
- In a medium bowl, combine the yoghurt, Julienne Carrots, cumin, honey and coriander. Cover and refrigerate until ready to use.
- Brush the heated barbecue grill or hotplate with oil and cook the chicken for 5-7 minutes on each side or until it is cooked through.
- Serve the chicken on a bed of wild rice with the sweet carrot yoghurt and warmed Indian bread, such as Roti or Naan.
- NOTE: Tenderloins refer to the small tender fillet attached to the underside of breast fillet.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!