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Combine the tandoori paste and yoghurt. Add chicken, cover and marinade in the refrigerator for at least 2 hours.
Brush the chicken with oil and grill, or heat a little oil in a frying pan and cook until golden brown and cooked through.
To prepare the dressing, blend all ingredients in a food processor until smooth. Season with salt to taste.
To serve, place salad ingredients onto serving plates, top with warm chicken and drizzle with the dressing. Sprinkle with extra coriander leaves and serve with bread.
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cleverkt 8 years agoI made a change to this - adding in juice from 1/2 lime to the marinade. But I had everybody's compliments.
cleverkt 8 years ago[I posted this recipe.]