Summer Tandoori chicken with mint drizzle
Summer Tandoori chicken with mint drizzle
Ingredients
- 6 chicken breasts
- 1 jar of Tandoori paste
- 1 cucumber
- 3 stirred yoghurts
- 1 bunch fresh mint
- 1 tbsp. sugar
- 1 lemon
- olive oil
- salt and pepper.
Description
Cut the chicken into large strips, mix 5 level tablespoons of Tandoori paste with 1/2 yogurt and the juice of 1 lemon. Marinate the chicken for 4 hours.
Wash and dry the cucumber, cut it lengthways in half remove the seeds and chop it into large cubes. Put them in a bowl, pour the sugar and vinegar, pepper and twenty chopped mint leaves. Mix and refrigerate.
Thin out the remaining mint, chop the leaves and blend with the remaining two yogurts.
