Coriander Chicken Tikka
From the WW Spicy and Speedy book
Serves
4
Points
per serving: 3 (original points)
1 red chilli, trimmed, de-seeded and chopped
2 spring onions, trimmed and sliced
½ pack of 25g fresh coriander
2 tsp tandoori spice blend (Or use tikka powder)
2 tbsp mango chutney
1 tsp garam masala
2 tbsp lf plain yogurt
juice of 1 lemon
4 x 150 g skinless, boneless chicken breasts, each cut into 3 or 4 slices
Preheat the grill to hot. Put the chilli, spring onion and coriander into a food processor and whiz until finely chopped. Add the tandoori spices, mango chutney and garam masala and whiz again. Add the yogurt and lemon juice and whiz again until all combined.
Transfer the marinade to a bowl and add the chicken pieces. Turn to coat.
Arrange the chicken fillets on a foil lined grill tray and cook under the grill for 10mins, turning until cooked and charred. Serve immediately.
Serve with salad or veg rice.
2 spring onions, trimmed and sliced
½ pack of 25g fresh coriander
2 tsp tandoori spice blend (Or use tikka powder)
2 tbsp mango chutney
1 tsp garam masala
2 tbsp lf plain yogurt
juice of 1 lemon
4 x 150 g skinless, boneless chicken breasts, each cut into 3 or 4 slices
Preheat the grill to hot. Put the chilli, spring onion and coriander into a food processor and whiz until finely chopped. Add the tandoori spices, mango chutney and garam masala and whiz again. Add the yogurt and lemon juice and whiz again until all combined.
Transfer the marinade to a bowl and add the chicken pieces. Turn to coat.
Arrange the chicken fillets on a foil lined grill tray and cook under the grill for 10mins, turning until cooked and charred. Serve immediately.
Serve with salad or veg rice.
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