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Tandoori chicken with mango salsa

  • 0:55 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 cup Tamar Valley Greek Style Yoghurt
  • 4 (160g each) chicken breast fillets
  • 1 tablespoon olive oil
  • warmed naan bread, to serve

Tandoori spice mix

  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 2 pinches chilli powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon dried mint

Mango salsa

  • 425g can sliced mango in syrup, drained, chopped
  • 1 Lebanese cucumber, diced
  • 2 green onions, sliced, finely chopped
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 long red chilli, deseeded, finely chopped
  • 1 tablespoon lemon juice


  • 1
    Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Make Tandoori spice mix: Combine paprika, cumin, coriander, turmeric, chilli powder, garam masala and mint in a large bowl. Add yoghurt. Stir to combine. Add chicken. Turn to coat. Cover and refrigerate for 30 minutes, if time permits.
  • 2
    Heat oil in a frying pan over medium heat. Remove chicken from yoghurt mixture. Discard yoghurt mixture. Cook chicken for 2 minutes each side or until browned. Transfer to prepared tray. Bake for 10 to 15 minutes or until cooked through. Thickly slice.
  • 3
    Make mango salsa: Combine mango, cucumber, onion, mint, chilli and lemon juice in a bowl. Serve chicken with mango salsa and naan bread.

Source: taste.com.au


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