Tandoori chicken strips
If you like spice, you'll love these Indian-inspired chicken tenders with a panko and almond crumb. They make for a brilliant afternoon or late-night snack and because they are oven baked, they are low in saturated fat, too.
Ingredients
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400g
skinless chicken breasts, cut into strips
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100ml
natural yoghurt (0% fat)
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1 tbsp
lemon juice
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1 tsp
tandoori curry powder
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100g
panko breadcrumbs
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20g
ground almonds
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1/2 tbsp
tandoori curry powder
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Avocado oil, for brushing
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TO SERVE
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Mango or tamarind chutney
Directions
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Place the natural yoghurt in a bowl with the lemon juice and one teaspoon of tandoori curry powder and mix well. Add the chicken and coat in the marinade. Refrigerate for 30 minutes.
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Spread the panko breadcrumbs out on a plate and lightly season. Stir in the ground almonds and remaining curry powder until well combined and remove the chicken strips from the marinade, shaking off any excess. Roll in the breadcrumbs until fully coated, then place on a lined baking tray and brush lightly with olive oil.
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Bake the tandoori chicken strips in a preheated oven at 220C for 15 minutes, turning once, until golden and the chicken is cooked through. Serve warm with mango or tamarind chutney
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