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Add a photoAn interesting and easy alternative to a takeout. It's fun to make your own tandoori sauce if you have all the spices in your cupboard but you can just as easily use prepackaged tandoori chicken slices instead.
If you're making the sauce yourself (which is super easy to do!), leave it to marinade for as long as you can, overnight if possible, to really saturate the meat with that tandoori flavour!
Ingredientes
- 4 mini naan breads
- 4 turkey or chicken breast, skinless and boneless
- 8 tbsp sweetcorn
- 1 small red onion, chopped
- Some dried or fresh mint
- For the tandoori marinade:
- 300ml natural yogurt
- Juice of 1 lemon
- 1 tbsp garam masala
- 1 tbsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp garlic powder
Direcciones
- Mix the yogurt, lemon juice and spices in a bowl.
- Cut the turkey into small chunks and leave to marinade in the sauce for at least half an hour.
- Fry the onion over a low heat for a couple of minutes, followed by the tandoori chicken. Mix through the sweetcorn.
- Place the naans on a baking tray and spread the tandoori turkey mixture over each one. Sprinkle over the mint.
- Bake at 180 degrees C for 15-20 minutes.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 4 servings | |
| Calories 436 | |
| Calories from Fat 123 | 28% |
| Total Fat 13.78g | 17% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 316mg | 13% |
| Potassium 859mg | 25% |
| Total Carbs 27.75g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.44g | 4% |
| Protein 48.37g | 77% |
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