Tandoori chicken with lime raita
(at time of publication)
- ½ cup unsweetened plain yoghurt
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice
- ¼ cup tandoori paste
- 12 chicken tenderloins (about 660g), trimmed
- 1 cup frozen peas
- 200g baby spinach
- 3 cups steamed basmati rice, to serve
- 2 tablespoons mango chutney, to serve
1 Combine 1/3 cup yoghurt, lime rind and lime juice in a small bowl.
2 Combine tandoori paste and the remaining yoghurt in a medium-sized bowl. Stir to combine. Add chicken. Stir to coat. Spray a large frying pan with oil and place over a medium heat. Cook chicken, turning once, for 6-7 minutes or until chicken is cooked through. Remove from pan and cover to keep warm.
3 Clean pan and reheat over a medium-high heat. Cook peas for 1-2 minutes or until thawed. Add spinach and cook for 1-2 more minutes or until wilted. Serve with chicken, rice, yoghurt mixture and chutney.
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16g total fat
5g sat fat
Make it gluten free: Check yoghurt, tandoori paste and chutney are gluten free.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 5g
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