dinner
Tandoori Chicken, Basmati & Cucumber Raita
Chicken breast is a lean, high-protein option; yogurt adds a little calcium and probiotics. Spices make this feel restaurant-quality without much effort.
10 min prep · 20 min cook · 30 min in total · serves 2
What you need
- 2 large chicken breasts
- 3 tbsp tandoori paste or 2 tsp tandoori spice mix
- 4 tbsp Greek yogurt (divided)
- 180g basmati rice
- ½ cucumber, grated
- Small handful fresh mint
- 1 lemon
- Salt
What to do
- 1Mix tandoori paste/spice with 2 tbsp yogurt; coat chicken and leave 5 min (or overnight).
- 2Grill, bake at 220°C / 425°F for 18–20 min, or pan-cook until cooked through.
- 3Cook basmati rice according to packet instructions.
- 4Squeeze excess water from grated cucumber; mix with remaining yogurt, mint, lemon juice, and salt.
- 5Slice chicken and serve with rice and raita.
