18
Method:
1 U
sing a sharp knife, make three cuts at an angle on one side of
each of the chicken breasts.
2 In a bowl, mix together the yogurt, tandoori powder, crushed garlic,
lemon juice and salt.
3 Rub the mixture all over and into the cuts made on the chicken
breasts.
4 Place the chicken in a dish in a single layer, cover with foil and
refrigerate overnight.
5 Preheat the Health Fryer. Spoon 1 tsp oil over the chicken breasts,
discarding the excess tandoori yogurt mixture.
6 Place the chicken into the frying basket and cook at 200°C for
25- 30 minutes, turning half way through cooking.
7 Meanwhile make the raita: Mix all the ingredients together in a small
serving bowl or ramekin.
8 Four minutes before the end of cooking, loosely roll the tortilla
wraps together and make a parcel from foil. Place on top of the
chicken to warm through for 4 minutes.
9 Slice the chicken and serve with the tortillas, shredded lettuce,
salad and mint raita.
Ingredients:
• 2
skinless and boneless
chicken breasts each weighing
175g
• 100g natural yogurt
• 1½ level tbsp tandoori powder
• 1 crushed clove garlic
• 1 ½ tsp lemon juice
• 2 pinches salt
• 2 tsp sunflower oil
For mint raita:
• 4 level tbsp natural yogurt
• 1 tsp lemon juice
• 6-8 mint leaves, chopped
• pinch salt
To serve:
• 2 - 4 Tortilla wraps
• Mint raita
• Shredded lettuce, tomato,
cucumber
• Lemon wedges
• Mango chutney if desired
Tandoori Chicken wraps
Serves: 2-4
C
ooking time: 30 minutes
Preparation time: 10 minutes plus marinating overnight
Frying Basket - Main Courses
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