Prep time: 10 mins, plus marinating overnight
Cook time: 30 mins
Makes: 2-4 servings
- 2 skinless and boneless chicken breasts each weighing 175g
- 100g natural yogurt
- 1½ level tbsp tandoori powder
- 1 crushed clove garlic
- 1 ½ tsp lemon juice
- 2 pinches of salt
- 2 tsp sunflower oil
For the mint raita:
- 4 level tbsp natural yogurt
- 1 tsp lemon juice
- 6-8 mint leaves, chopped
- Pinch of salt
- 2 - 4 Tortilla wraps
- Mint raita
- Shredded lettuce, tomato, cucumber
- Lemon wedges
- Mango chutney if desired
Step 1: Using a sharp knife, make three cuts at an angle on one side of each of the chicken breasts.
Step 2: In a bowl, mix together the yogurt, tandoori powder, crushed garlic, lemon juice and salt.
Step 3: Rub the mixture all over and into the cuts made on the chicken breasts.
Step 4: Place the chicken in a dish in a single layer, cover with foil and refrigerate overnight.
Step 5: Spoon 1 tsp oil over the chicken breasts, discarding the excess tandoori yogurt mixture.
Step 6: Preheat at 200°C for 3 minutes.
Step 7: Place the chicken into the frying basket and cook at 200°C for 25- 30 minutes, turning half way through cooking.
Step 8: Meanwhile make the raita: Mix all the ingredients together in a small serving bowl or ramekin.
Step 9: Four minutes before the end of cooking, loosely roll the tortilla wraps together and make a parcel from foil. Place on top of the chicken to warm through for 4 minutes.
Step 10: Slice the chicken and serve with the tortillas, shredded lettuce, salad and mint raita.