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Tandoori chicken with pineapple salsa
Tandoori chicken with pineapple salsa
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Prep Time:
280 minutes
Cook Time:
25 minutes
Total Time:
305 minutes
Ingredients:
  • 4 (about 180g each) chicken breasts with the skin left on (use corn-fed chickens if available)
  • 175ml natural yoghurt
  • 1 tsp garam masala
  • 1 tsp grated ginger
  • 1 tsp crushed garlic
  • 2 small red chillies, seeds removed, finely chopped
  • 20.00 ml chopped fresh mint
  • 62.50 ml chopped fresh coriander
  • 1/4 tsp turmeric
  • 10.00 gm mild curry powder
  • 20ml (1 tbsp) lime juice
  • Lime wedges, to serve
  • 1/2 ripe pineapple, peeled, core and eyes removed, cut into 1cm cubes
  • 1 red onion, finely diced
  • 1 small red capsicum, seeds and core removed, finely diced
  • 1 small green capsicum, seeds and core removed, finely diced
  • 40.00 ml chopped fresh coriander
  • 100ml rice wine vinegar
  • 2 limes, zested, juiced
  • 80.00 gm caster sugar
  • 2 red chillies, seeds removed, finely diced
Instructions:
  • Score each chicken breast and place in a non-metallic dish. Blend yogurt, garam masala, ginger, garlic, chili, mint, coriander, turmeric, curry powder, lime juice, and 1 teaspoon salt in a food processor until combined.
  • Coat the chicken breasts generously with the mixture, then refrigerate for a minimum of 4 hours or overnight to marinate thoroughly.
  • Prepare the pineapple salsa by combining pineapple, onion, bell peppers, and cilantro in a bowl. Set aside.
  • Combine the vinegar, lime zest, lime juice, sugar, and chillies in a small bowl, stirring until the sugar is dissolved.
  • Combine the dressing with the pineapple salsa, mix well, cover, and set aside.
  • Preheat the oven to a toasty 240°C.
  • Take out the chicken breasts from the marinade and discard it. Arrange them on a rack over a roasting tray and bake in the oven for 20-25 minutes, or until they are fully cooked and the outside is slightly charred.
  • Accompany with zesty pineapple salsa and fresh lime wedges.

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