Tandoori chicken with lime raita
(at time of publication)
- ½ cup unsweetened plain yoghurt
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice
- ¼ cup tandoori paste
- 12 chicken tenderloins (about 660g), trimmed
- 1 cup frozen peas
- 200g baby spinach
- 3 cups steamed basmati rice, to serve
- 2 tablespoons mango chutney, to serve
1 Combine 1/3 cup yoghurt, lime rind and lime juice in a small bowl.
2 Combine tandoori paste and the remaining yoghurt in a medium-sized bowl. Stir to combine. Add chicken. Stir to coat. Spray a large frying pan with oil and place over a medium heat. Cook chicken, turning once, for 6-7 minutes or until chicken is cooked through. Remove from pan and cover to keep warm.
3 Clean pan and reheat over a medium-high heat. Cook peas for 1-2 minutes or until thawed. Add spinach and cook for 1-2 more minutes or until wilted. Serve with chicken, rice, yoghurt mixture and chutney.
Makeover! You save…
16g total fat
5g sat fat
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 5g
Make it gluten free: Check yoghurt, tandoori paste and chutney are gluten free.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information:
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us