Tandoori chicken with lime raita
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Time to make:
$5.31 per serve
(at time of publication)
Full ingredients list:
1/2 cup low-fat Greek-style yoghurt
2 teaspoons finely grated lime rind
2 tablespoons lime juice
1/4 cup tandoori paste
12 chicken tenderloins (about 660g), trimmed
200g baby spinach leaves
2 cups frozen peas
3 cups steamed basmati rice, to serve
2 tablespoons mango chutney, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine 1/3 cup yoghurt, lime rind and 1 tablespoon lime juice in a small bowl.
Step 2 Mix tandoori paste and remaining yoghurt in a medium bowl and stir to combine. Add chicken and stir to coat. Spray a large frying pan with oil and place over medium heat. Cook chicken, turning once, for about 6–7 minutes, or until chicken is cooked through. Remove from pan and cover to keep warm.
Step 3 Clean pan and reheat over medium high. Add peas and cook, for 1–2 minutes, or until thawed. Add spinach and remaining lime juice and cook for a further 1–2 minutes. Serve with chicken, rice, yoghurt mixture and chutney.
What we did
Used lean, skinless chicken tenderloins
Served with low-fat yoghurt
Used spray oil for frying
Increased the amount of vegies
Save 1500 kJ, 20g fat, 7g sat fat
About this recipe
First published: August 2012