Patak’s Tandoori Paste Marinade 295g
Patak’s Tandoori Paste Marinade is a mild…
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Ingredients
Serves 4
Chicken and Marinade
- 2 chicken breasts
- 3 tbsp. Patak’s Tandoori Paste
- 130g (½ cup) of plain yoghurt
- Handful of chopped coriander leaves
Salad
- 1 bag mixed salad leaves
- 1 cucumber, sliced
- 1 red onion, cut in wedges
- 1 mango, scored and cubed
- Handful of blanched green beans
- 1 toasted naan bread, cut into small squares
- Fresh coriander and mint leaves
- Salt and pepper to taste
- Slices of warm Naan or roti bread to serve on the side
Dressing
- 260g (1 cup) Greek yoghurt
- 1 clove of garlic
- 2 tsp. honey
- Pepper
Method
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Mix Patak’s Tandoori Paste, yoghurt and coriander leaves to make marinade.
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Coat chicken with marinade and leave for 1 hour or overnight.
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Whilst chicken is marinating, place dressing ingredients in a food processor, blend together and set aside.
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Preheat BBQ or grill pan to a high heat and drizzle with oil. Place 1 piece of naan bread and lightly toast either side. Remove, cool and cut into squares.
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When ready to cook, heat grill pan to a high heat, drizzle with oil and add chicken. Cook for approximately 7 minutes or until cooked through.
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Whilst chicken is cooking, sprinkle all salad ingredients and toasted naan squares over the platter, except for fresh coriander and mint leaves.
- Once chicken is cooked, allow to cool for approximately 5 minutes, then slice and place across the top of the salad. Drizzle with dressing and sprinkle with remaining coriander and mint leaves before serving with warm naan on the side.
Enjoy!
