Chicken Tandoori
1 kg chicken
1 ½ C Greek yoghurt
2 cloves garlic
2 t ginger
½ C mint leaves, torn
juice of ½ lime
1 T paprika
2 t turmeric
1 t chilli powder
pinch salt
1 T olive oil
basmati rice, to serve
In large bowl combine chicken, yoghurt, garlic, ginger, mint, lime juice, paprika, turmeric, chilli, salt, then cover and refrigerate for 1 hour.
Heat olive oil in fry pan, add chicken and all sauce, cook 10 mins at medium/high heat then reduce heat and simmer further 10 mins until chicken cooked and sauce thickened.
Serve with rice.