Tandoori Chicken


  • 2 chicken breasts
  • 1 T tandoori paste
  • 2 T natural yoghurt
  • 1 T lemon juice
  • 1/2 T oil


Make a smooth paste from the paste, yoghurt, lemon and oil. Marinate the chicken at least 4 hours.

Oil grill or pan to prevent sticking. Grill on hi - preheat. Shake off surplus marinade before grilling. Cook for 15 mins, turn over and cook another 15 mins. Sit for 20 mins before slicing.

Tandoori Sauce

1 t prepred mint sauce
1/3 c finely chopped mint leaves
3 T yoghurt
1 t lemon juice
Sugar to taste

Mix all and refrigerate. If you add chopped cucumber it becomes raita.

© Lisa Miner 2017