Tandoori chicken with chickpea vegetables

Ingredients

Directions

1. 1

   Wash mint, shake dry, pluck leaves from the stalks and cut into strips. Mix yoghurt and mint. Season to taste with salt and pepper.

2. 2

   Wash the fillets, dab dry, salt lightly and spread a thin layer of the Tandoori paste. Heat the oil in a pan. Fry the fillets for 5-7 minutes on each side.

3. 3

   In the meantime peel onions and cut them into strips. Clean, wash, spin dry and cut the salad into strips. Drain the chickpeas. Remove the fillets from the pan and wrap them in aluminium foil.

4. 4

   Add onions and chickpeas to the frying fat and fry for about 2 minutes. Fold in the salad and season everything with salt and pepper. Cut the fillets into slices. Serve with vegetables and mint dip.