Tandoori chicken and mango


Ingredients 9
Servings 10
Time

Ingredients

  • 8
    chicken fillets, cut in half, and lengthways into strips
  • olive oil
  • 30
    ml
    tandoori paste
  • 15
    ml
    chutney
  • 250
    ml
    plain yoghurt
  • 1
    lemon, juice
  • 2
    mangoes, peeled and cut into long slivers
  • handful of coriander
  • salt and ground pepper
 

Method

 
Combine yoghurt, paste, chutney and lemon juice. Refrigerate and marinate overnight or for at least two hours. Place chicken in a baking tray, brush with marinade and grill for 10 minutes, basting occasionally to keep them moist. Allow chicken to cool slightly. Thread chicken onto porcupine quills and lay mango on top. Serve at room temperature.
 

Read more on: poultry  |  grill
 

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