Tandoori Chicken with Cilantro and Mint Sauce

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 294, total fat 17 G., saturated fats 5 G., proteins 26 G., carbohydrates 10 G., fiber 3 G., cholesterol 74 mg, sodium 493 mg, sugar 3 G.

Grilled chicken breast chops are the perfect neutral backdrop for a flavorful yogurt marinade with ginger, garlic, and spices. A vibrant green sauce of fresh cilantro and mint is made with coconut milk and is velvety smooth, with a warm jalapeño kick.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

Olive oil, for frying
3/4 cup plain Greek yogurt made from whole milk
3 tablespoons freshly squeezed lime juice
2 tablespoons of vegetable oil
2.5 cm ginger root, finely chopped
1 chopped shallot
2 cloves garlic, crushed
1 tbsp garam masala
1 tbsp. sweet paprika
1 teaspoon ground turmeric
0.5 tsp salt
600 g chicken breast pieces (4-6 pcs.)

Cilantro and Mint Sauce

2 cups fresh cilantro
1 cup fresh mint
1/3 cup coconut milk
1 small jalapeno
2 tablespoons freshly squeezed lime juice
1 tbsp. vegetable oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, garam masala, paprika, turmeric, mint, lime juice, shallots, ginger root

Cooking the dish according to the recipe:

Chicken:

Preheat the grill to medium heat and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot, and garlic in a food processor. Add the garam masala, paprika, turmeric, and coarse salt; process until smooth.
Place the chicken between two sheets of cling film and pound with a heavy skillet or the flat side of a meat mallet until the chicken is an even 1 cm thick. Marinate the chicken in the yogurt mixture while you prepare the sauce.

Cilantro and Mint Sauce:

Combine cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil, and 1/2 teaspoon coarse salt in a food processor. Blend until smooth.
Season the chicken with salt and black pepper and grill until the chops are nicely charred, 2-3 minutes. Flip and grill until cooked through on the other side, about 2 more minutes. Serve the chicken with the mint-cilantro sauce.

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