I'm always looking for new ways to serve chicken to keep meal times exciting. This meal is so simple but packed full of different flavours to make the taste buds go crazy. I'm not the sort of person to weigh out ingredients when I'm experimenting with food as I feel sometimes you can just judge how much of a certain ingredient the recipe needs.
Tandoori and Lime Chicken
Large Chicken Breast
Lime Juice
Tandoori Spices
Frylight
For the dip:
Quark
Dried Mint
Cucumber
Garlic Powder
Seasoning
Lime Juice
1. Mix together the tandoori spices and the lime juice to make a paste. Butterfly the chicken breast and rub in the paste before leaving to marinade for 30 minutes.
2. Spray a frying pan with frylight and put on a medium heat. Once it has heated add the chicken breast and fry until golden. To keep the chicken moist I put the lid on the pan as this helps steam the chicken which locks in the moisture.
3. Whilst the chicken is cooking you can make the dip. Mix together some quark and cucumber before adding the dried mint, garlic powder, lime juice and seasoning to taste.
4. Once the chicken has started to blacken it should be ready to serve. I served mine with baby roasted potatoes and a speedy salad.
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