Search our range and recipes

Tandoori Chicken Breast with Mango & Ginger Relish

There is just something so delicious about a Tandoori, a healthier and super tasty alternative to a saucy curry, it is a dry dish marinated in spices and yogurt. Traditionally cooked in a Tandoor oven (a really hot clay oven popular in India and many parts of Asia and the Middle East), you can still create delicious Tandoori at home using your grill or BBQ.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
55 mins Preparation

Ingredients

Serves 4 people

For the chicken:

  • 1 tbsp Patak's Tandoori Spice Paste
  • 2 tbsp yogurt
  • juice and rind of 1 lemon
  • 1 inch piece fresh root ginger, peeled and sliced into thin sticks
  • 2 x 175g skinless, boneless chicken breasts
  • Few sprays one cal oil

For the relish:

  • 1 firm mango, peeled and diced
  • 1 red onion, finely shredded
  • Juice and rind of 1 lemon
  • 2 tbsp chopped fresh coriander
  • Salad leaves and lemon wedges to garnish

Method

  1. In a bowl mix together the Patak's Tandoori Spice Paste, the yogurt, half the ginger, lemon juice and rind.
  2. Make several deep cuts into the chicken breast and spread the Spice Paste mixture over the chicken.
  3. Leave the chicken and Spice Paste mixture to marinate for at least 15 minutes.
  4. Meanwhile prepare the relish. Finely chop the remaining ginger and toss together with the mango, red onion, lemon juice and rind. Season with a little black pepper and toss in the coriander.
  5. Heat a griddle or grill to a medium setting. Spray the chicken with a little one cal oil and cook for 20 - 25 minutes until the chicken is cooked through, turning occasionally.
  6. Spoon the mango relish onto plates and serve with the chicken. Garnish with salad leaves and lemon wedges.

  • Serves 4 people

    For the chicken:

    • 1 tbsp Patak's Tandoori Spice Paste
    • 2 tbsp yogurt
    • juice and rind of 1 lemon
    • 1 inch piece fresh root ginger, peeled and sliced into thin sticks
    • 2 x 175g skinless, boneless chicken breasts
    • Few sprays one cal oil

    For the relish:

    • 1 firm mango, peeled and diced
    • 1 red onion, finely shredded
    • Juice and rind of 1 lemon
    • 2 tbsp chopped fresh coriander
    • Salad leaves and lemon wedges to garnish
    1. In a bowl mix together the Patak's Tandoori Spice Paste, the yogurt, half the ginger, lemon juice and rind.
    2. Make several deep cuts into the chicken breast and spread the Spice Paste mixture over the chicken.
    3. Leave the chicken and Spice Paste mixture to marinate for at least 15 minutes.
    4. Meanwhile prepare the relish. Finely chop the remaining ginger and toss together with the mango, red onion, lemon juice and rind. Season with a little black pepper and toss in the coriander.
    5. Heat a griddle or grill to a medium setting. Spray the chicken with a little one cal oil and cook for 20 - 25 minutes until the chicken is cooked through, turning occasionally.
    6. Spoon the mango relish onto plates and serve with the chicken. Garnish with salad leaves and lemon wedges.

Complement this dish with these products

Related Recipes

Chicken Tikka Masala

Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.

1 out of 3 Difficulty
2 out of 3 spice levels Medium
35 mins Preparation

Tandoori Gobi

Cauliflower is most definitely having a moment. And what better way to eat it than marinated with Patak’s Tandoori Spice Marinade, yoghurt and fresh herbs & spices! The whole cauliflower is coated in the mix, roasted in the oven. Basted with a spiced chilli butter to keep it moist until it’s cooked all the way through and served topped with pickled onion & mint raita.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
1 hour Preparation
View more recipes