Tandoori chicken pitas

Prepare this dish ahead to give the spicy marinade time to infuse the chicken with flavour. Served in pita pockets, it's a interesting twist to this Indian favourite.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1 cup greek-style yoghurt, plus extra, to serve

2 tablespoon vegetable oil

1 lemon, juiced

1 long red chilli, chopped, deseeded,

2 teaspoon ginger, finely grated

2 teaspoon tandoori spice mix

1 garlic clove, crushed

650 gram chicken tenderloins

4 split pita pockets

60 gram baby rocket

1/3 cup mint leaves

Method

1.Combine yoghurt, oil, juice, chilli, ginger, spice mix and garlic in a small food processor. Process until smooth.

2.Place chicken in a non-metallic dish. Pour over marinade, stirring to coat well. Cover with plastic wrap and chill for at least 3 hours, or overnight.

3.Heat a large, non-stick frying pan over medium heat. Cook chicken in 3 batches, 4-5 minutes each, until cooked through.

4.Serve chicken in pita pockets with extra yoghurt, baby rocket and mint.

Add a little mango chutney to the pita pockets for added flavour. A salad of chopped tomato, cucumber, red onion, coriander and a squeeze of lemon is a delicious addition.
Note

Women's Weekly Food