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    You are in: Home / Recipes / Tandoori Chicken With Mint Drizzle Recipe
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    Tandoori Chicken With Mint Drizzle

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    English_Rose's Note:

    Even without a traditional clay tandoor you can cook up a great tandoori chicken with this gloriously simple low-carb recipe. Serve with salad. Time does not include marinating.

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    Units: US | Metric

    For the mint drizzle


    1. 1
      In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper. You can leave the colouring out if you prefer - though it does provide that authentic tandoor look.
    2. 2
      Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.
    3. 3
      To make the drizzle, place the mint, garlic and cucumber in a mini-chopper or food processor and whiz until finely blended. Add the yoghurt and whiz again, then season with lemon juice, salt and pepper. Chill until ready to serve.
    4. 4
      Preheat the oven to 400°F Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through. Serve at once with the mint drizzle and a large salad.

    Ratings & Reviews:


    Nutritional Facts for Tandoori Chicken With Mint Drizzle

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.9
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 4.5 g
    Cholesterol 96.8 mg
    Sodium 181.4 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 0.1 g
    Sugars 19.7 g
    Protein 34.9 g

    The following items or measurements are not included:

    fresh mint


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