6 large chicken breasts sliced into thin strips
250ml plain unsweetened yoghurt
Tandoori seasoning 


- Remove any chicken skin and fat. Cut chicken into thin slices

- In a large bowl, mix together the yoghurt and Tandoori paste (adjust the quantity of paste or powder according to your taste). Mix well.

- Add the chicken strips and ensure all chicken is evenly coated. Cover the dish and marinade at least five hours in the fridge - preferably overnight.

- To cook: either pre-heat a GF grill (about 10 mins on moderate to high temp) or pre-heat your oven grill (ideally on fan grill setting) to 200 degrees Celsius. If you’re cooking the chicken in the oven – line an oven tray with baking paper as this marinade makes a real mess! Cook the chicken well – until there are no pink bits in the meat.

- Serve with a mint yoghurt dressing (off season), brown rice and lots of green vegies. To make the dressing combine 2 tablespoons of Colman’s Mint sauce (it’s in a small jar with a yellow label) with about 1/4c of plain unsweetened, low fat yoghurt. Drizzle the dressing over chicken. The combination of mint and Tandoori may sound unusual but it’s extremely tasty.

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