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To get started with this recipe, we have to prepare a few components. You can cook tandoori chicken with mint yoghurt dip using 6 ingredients and 2 steps. Here is how you can achieve that.
Ingredients needed to make Tandoori Chicken with Mint Yoghurt Dip:
- 2 chicken breasts, cut into chunks
- 250 ml plain yoghurt
- 1 1/2 tsp tandoori powder
- 1 1/2 tsp dried coriander leaf
- For the dip: 250ml plain yoghurt
- 1 1/2 tsp mint sauce or jelly
Authentic Tandoori Chicken is an Indian Recipe in which chicken is marinated in yogurt, lemon juice and spices then cooked in a tandoor - or clay oven. But don't worry, you don't need a tandoor for this homemade version! We are going to replicate the deliciously smoky flavor on our grill (and you can. Crispy-Baked Chicken Wings Tandoori-Style with Cool Minted Y. yogurt dip for tandoori chicken, chicken raita wrap, mint dip for tandoori, tandoori chicken sauce recipe, chicken raita recipe, mint yogurt sauce recipe, how to make a tandoori sauce, mint chutney.
Steps to serve Tandoori Chicken with Mint Yoghurt Dip:
- Put the chicken into a bowl. - Mix together all the other ingredients then pour over the chicken. - Stir so that the chicken is completely covered in the marinade. - Cover the bowl with clingfilm & leave in the fridge for about 3-4 hours. - Pre-heat the oven to 200C/180 Fan/ Gas 6 & remove the chicken from the fridge.
- Line a baking tray with foil. Remove the chicken from the marinade with tongs or a fork & shake off the excess. Place the chicken pieces on the baking tray, then into the oven for 25 minutes. - To make the Mint Yoghurt Dip take 250ml plain yoghurt & mix with 1 ½ tbsp of mint sauce or jelly. - Serve the chicken with the Mint Yoghurt Dip & a selection of salad.
Inspired by tandoori chicken, we toss tender ground chicken with yogurt and Indian spices, then grill it until lightly charred. On toasted flatbread or buns with a tangy yogurt sauce, these flavorful grilled chicken patties give burgers a run for their money. Combine the yogurt cucumber, mint and season with salt and pepper. Set aside until ready to use. If you don't have a frying Dip the chicken pieces into the wet mixture and then dredge in flour mixture.
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