Summer Tandoori chicken with mint drizzle

Summer Tandoori chicken with mint drizzle

Number of peoples 6 peoples
Preparation time 30 min
Cooking time Marination : 4 h


6 chicken breasts,
1 jar of Tandoori paste,
1 cucumber,
3 stirred yoghurts,
1 bunch fresh mint,
1 tbsp. sugar,
1 lemon,
olive oil,
salt and pepper.


Cut the chicken into large strips, mix 5 level tablespoons of Tandoori paste with 1/2 yogurt and the juice of 1 lemon. Marinate the chicken for 4 hours.
Wash and dry the cucumber, cut it lengthways in half remove the seeds and chop it into large cubes. Put them in a bowl, pour the sugar and vinegar, pepper and twenty chopped mint leaves. Mix and refrigerate.
Thin out the remaining mint, chop the leaves and blend with the remaining two yogurts.

Products associated with this recipe

For the pleasure of your taste buds

Cookie consent