Easy chicken tikka with cucumber raita

Name: Easy chicken tikka with cucumber raita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 350 g low-fat natural yogurt; 2 tbsp Cooks’ Ingredients Tikka Curry Paste; 4 boneless, skinless chicken breast fillets; 1 cucumber; 1 red onion, finely chopped; 28 g pack Cooks’ Ingredients Coriander, leaves roughly chopped; 1 lemon; 4 wholemeal chapati, warmed, to serve; 275 g pack Waitrose Baby Plum Tomatoes, halved; 50 g essential Waitrose Sweet Salad

Served on warm, wholemeal chapatis with a fresh salad and homemade cucumber raita, this chicken tikka is quickly marinated before being cooked to tender, tasty perfection.

3 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
Plusmarinating

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Ingredients

350g low-fat natural yogurt
2 tbsp Cooks’ Ingredients Tikka Curry Paste
4 boneless, skinless chicken breast fillets
1 cucumber
1 red onion, finely chopped
½ x 28g pack Cooks’ Ingredients Coriander, leaves roughly chopped
1 lemon
4 wholemeal chapati, warmed, to serve
275g pack Waitrose Baby Plum Tomatoes, halved
50g essential Waitrose Sweet Salad

Method

Mix together 150g of the yogurt and the curry paste in a large bowl, then add the chicken breasts, turning to coat in the mixture. Cover with clingfilm and chill for 30 minutes if time allows.
Meanwhile, halve the cucumber lengthways and scoop out the cucumber seeds using a spoon. Cut into dice, then put in a bowl with the onion, coriander and remaining 200g yogurt. Halve the lemon and squeeze in a little juice, then chill until ready to serve. Cut the remaining lemon half into 4 wedges. Preheat the grill to medium.
Line a grill pan with foil and grill the chicken for 20-25 minutes, turning until nicely browned and completely cooked through with no pink meat.
Slice the chicken, then place on warmed chapatis with the tomatoes, salad and raita. Squeeze over the lemon wedges to serve.