Healthy Recipes Blog

Here’s a fantastically tasty, fantastically low-fat recipe for you for a spicy chicken breast. It’s great eaten with a rice, salad and other trimmings such as poppadoms and chappati. Watch out for the fat content of these extras though…

Tandoori Chicken with Mint - serves 4

150 g carton low-fat plain yogurt
2 crushed cloves garlic
1 tsp ground cumin
1 tsp chili powder
pinch ground turmeric
4 skinless chicken breasts

For mint drizzle
bunch fresh mint
5cm piece of cucumber, peeled and cubed
1 small chopped clove garlic
150 g carton low-fat plain yogurt
lemon juice from one lemon

Stir together the yogurt, garlic, cumin, chili, turmeric and salt and pepper to taste in a shallow dish. Trim any fat from the chick breasts, score them deeply and let them marinate in the dish for an hour, turning them from time to time.

Make the drizzle by placing the mint, cucumber and garlic in a mini-chopper or food processor. Blend well and add the yogurt. Blend again and add the lemon juice and salt and pepper to taste. Mix and chill in the fridge.

Place the chicken breasts on a non-stick baking sheet and cook in a pre-heated oven 200°C Gas Mark 6 for 30 minutes until cooked right through. Serve at once with the mint drizzle and other trimmings.