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Thursday 18 August 2011

Sluttishly Savoury: Cheaty Tandoori Chicken Pittas

This recipe was inspired by the tandoori chicken my mum used to make for us back when I was a wee nipper. Its really simple and easy and, marinading aside, takes practically no time at all.

Please be sure to use regular yoghurt, if you do try it with low fat yoghurt you are more than likely to end up with a big curdled mess. Seriously, even using full fat yoghurt this still works out to be a pretty healthy option.

If you fancy making a slightly more substantial meal then serve the chicken with some rice, cous cous or whatever takes your fancy. And if you are having a barbeque this weekend, then whack those chicken chunks on to some skewers and chuck 'em on the barbie!

Cheaty Tandoori Chicken Pittas
Makes 6

You will need:
  • 6 chicken breasts
  • Lettuce
  • Tomato
  • 6 pitta bread
For the tandoori marinade
  • 6 teaspoons of Tandoori Masala Powder
  • 250g Greek Style or Natural Yoghurt (not low fat)
  • One red chilli, finely chopped
  • Juice of half a lemon
  • Salt and black pepper to taste
For the yoghurt sauce
  • 250g Greek Style or Natural Yoghurt
  • Cucumber
  • Paprika
Make it!
1. Cut up your chicken into nice big chunks, about one inches if possible.
2. In a large bowl mix together the yoghurt, tandoori powder, lemon juice and chilli powder to make your marinade. Season with salt and freshly ground black pepper to taste.
3. Put your chicken chunks in the marinade, mixing well to ensure all the chicken is coated. Cover the bowl with some cling film and pop the whole thing in the fridge for at least an hour or overnight if possible.
4. When you are ready to eat, pop the chicken chunks on a grill pan lined with tin foil and grill under a high heat. Cook on one side until the tandoori begins to blacken and then flip them over and do the same on the other side, ensuring the chicken is cooked right through.
5. To make the yoghurt sauce, peel and thinly slice your cucumber, sprinkle with a small amount of salt and leave to one side for a few minutes. Then give the cucumber a good squeeze to remove excess moisture and mix it into the yoghurt. Sprinkle with a wee bit of paprika to taste if you fancy.
6. Lightly toast your pitta bread, split open and fill with shredded lettuce, sliced tomatoes, tandoori chicken and a nice big dollop of yoghurt sauce.

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