Tandoori Chicken Pittas with a yoghurt and mint dressing recipe


Tandoori Chicken Pittas with a yoghurt and mint dressing recipe

I love tandoori flavour! This is a great one for DVD nights or chilled family nights. Easy and tasty! Just plan ahead because the longer it marinates the better!

  •  6 chicken breasts, skinned and cut into chunks
  • Juice of 1 lemon
  • 3 tbsp tandoori or Tikka Masala curry paste
  • 1 tsp garlic paste or chopped fresh garlic
  • 1 tsp ginger paste or chipped fresh ginger
  • Small bunch of fresh mint, freshly chopped
  • 5 tbsp plain low-fat bio yoghurt
  • Salt and freshly ground black pepper
  • ½ cucumber, peeled and grated
  • 12 large pitta breads
  • 150g mixed lettuce leaves


  1. In a bowl, combine the chicken pieces and lemon juice and mix well. Add the curry paste, garlic, ginger, half the chopped mint, 2 tablespoons of the yoghurt and season well. Leave for at least 3–4 hours, but overnight is even better.
  2. In another bowl, add the remaining yoghurt and mint and the grated cucumber, season well, and mix together thoroughly.
  3. Grill the chicken in the oven or wrapped in foil on the braai for about 15 minutes, or until the meat is cooked.
  4. Open up the pitta breads like pockets,(tip – if you pop then in the microwave for a minute they are much easier to open)  then fill the bottoms with the mixed leaves and a few cubes of the chicken and top with a good dollop of the yoghurt dressing. Serve.Makes 24 Pitta halves

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