Chicken Tandoori With Passionfruit and Apricot Chutney

READY IN: 2hrs 40mins
Recipe by mickeydownunder

Saved from local paper, yes, TRUE! When first saw, it JUMPED out at me too! THEN I made it, entertaining one night, Compliments galore after each and every bite! Varied original recipe, as I do, HOPE you will take pleasure in making it too!

Top Review by The Flying Chef

Excellent!!! I served this over saffron and spiced rice and it was the perfect accompaniment. This has wonderful flavours that are different but taste sooo goood together. I did not know what to expect from this, it sounded good, a little unusual, but the end result is outstanding and all I got was yum, this is so good mum. Actually it started right from the point of cooking with "what are we having for dinner it smells awesome." A great recipe and one we will look forward to again real soon.

Ingredients Nutrition


  1. Mix Yogurt, Tandoori Paste, Ginger and Garlic in a bowl.
  2. Marinade Chicken Breasts for a MINIMUM of 2 hours or overnight.
  3. Heat oven to 180 degrees C and bake for 15-18 minutes.
  4. ***NOTE:Remove any excess marinade before baking or it will burn!
  5. ***.
  6. Combine Dice Apricots (I like them finely diced) with Passionfruit Pulp and ADD 2 Tablespoons of Fruit Chutney.
  7. Mix well.
  8. Drizzle Chutney Sauce over chicken and ENJOY!

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