Tandoori Chicken Past Mango Salsa

Make your own tandoori spice mix for these lighthearted and flavoursome chicken skewers.

The ingredient of Tandoori Chicken Past Mango Salsa

• 1 cup tamar valley greek style yoghurt
• 4 160g each chicken breast fillets
• 1 tbsp olive oil
• warmed naan bread to assist
• 2 tsp sweet paprika
• 1 2 tsp auditorium showground cumin
• 1 2 tsp field coriander
• 1 4 tsp ground turmeric
• 2 pinches chilli powder
• 1 tsp garam masala
• 1 2 tsp dried mint
• 425g can sliced mango in syrup drained chopped
• 1 lebanese cucumber diced
• 2 green onions sliced finely chopped
• 1 tbsp finely chopped spacious mint leaves
• 1 long red chilli deseeded finely chopped
• 1 tbsp lemon juice

The Instruction of tandoori chicken past mango salsa

• preheat oven to 180u00b0c 160u00b0c fan forced line a baking tray in the same way as baking paper make tandoori spice mix count paprika cumin coriander turmeric chilli powder garam masala and mint in a large bowl mount up yoghurt stir up opinion to combine increase be credited with chicken slope to coat cover and refrigerate for 30 minutes if time permits
• heat oil in a frying pan over medium heat remove chicken from yoghurt mixture discard yoghurt mixture cook chicken for 2 minutes each side or until browned transfer to prepared tray bake for 10 to 15 minutes or until cooked through thickly slice
• make mango salsa swell mango cucumber onion mint chilli and lemon juice in a bowl help chicken subsequent to mango salsa and naan bread

Nutritions of Tandoori Chicken Past Mango Salsa

calories: 667 527 calories
calories: 21 1 grams fat
calories: 10 5 grams saturated fat
calories: 64 4 grams carbohydrates
calories: n a
calories: n a
calories: 51 8 grams protein
calories: 161 milligrams cholesterol
calories: 550 milligrams sodium
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