Tandoori chicken with salad and mint strips

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry, salt lightly and spread a thin layer of Tandoori paste on it. Wash mint, shake dry, pluck leaves from the stalks and cut into strips. Mix yoghurt and half of the mint leaves.

2. 2

   Season to taste with salt and pepper. Peel onions and cut into strips. Clean and wash the salad, cut it in half lengthwise and cut into strips. Pour chickpeas into a sieve. Heat oil in a pan.

3. 3

   Fry the meat on each side for three minutes, remove and wrap in aluminium foil. Add the onions and chickpeas to the cooking fat and fry for two minutes, turning. Add salad, fold in and season with salt and pepper.

4. 4

   Cut the meat into slices. Arrange yoghurt dip in a bowl and sprinkle with remaining mint. Arrange vegetables, meat and yoghurt on a plate.

Nutrition Facts

KCAL
320 kcal

CARBS
17 g

FATS
9 g

PROTEINS
42 g