Chicken Main Indian

Tandoori chicken with pineapple salsa

Name: Tandoori chicken with pineapple salsa
Prep time: 280 min
Cook time: 25 min
Total time: 305 min
Yield: 4
Cuisine: /indian
Ingredients: 4 (about 180g each) chicken breasts with the skin left on; 175ml natural yoghurt; 1 teaspoon garam masala; 1 teaspoon grated ginger; 1 teaspoon crushed garlic; 2 small red chillies, seeds removed, finely chopped; 1 tablespoon chopped fresh mint; 1/4 cup chopped fresh coriander; 1/4 teaspoon turmeric; 1 tablespoon mild curry powder; 20ml (1 tablespoon) 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; 2 tablespoons chopped fresh coriander; 100ml rice wine vinegar; 2 limes, zested, juiced; 4 tablespoons caster sugar; 2 red chillies, seeds removed, finely diced

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4h 40m

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Freshen up traditional tandoori chicken with this tangy pineapple salsa.

4 (about 180g each) chicken breasts with the skin left on
175ml natural yoghurt
1 teaspoon garam masala
1 teaspoon grated ginger
1 teaspoon crushed garlic
2 small red chillies, seeds removed, finely chopped
1 tablespoon chopped fresh mint
1/4 cup chopped fresh coriander
1/4 teaspoon turmeric
1 tablespoon mild curry powder
20ml (1 tablespoon) lime juice
Lime wedges, to serve

Pineapple salsa

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
2 tablespoons chopped fresh coriander
100ml rice wine vinegar
2 limes, zested, juiced
4 tablespoons caster sugar
2 red chillies, seeds removed, finely diced

Method

1.

Make a few deep cuts through each chicken breast and place in a non-metallic dish. Place yoghurt, garam marsala, ginger, garlic, chillies, mint, coriander, turmeric, curry powder, lime juice and 1 teaspoon salt in a food processor. Whiz to combine.
2.

Pour the mixture over the chicken breasts until they are well-coated and refrigerate overnight or for a minimum of 4 hours to marinate.
3.

Meanwhile, to make the pineapple salsa, place the pineapple, onion, capsicums and coriander in a bowl and set aside.
4.

Place vinegar, lime zest and juice, sugar and chillies in a small bowl. Stir to dissolve the sugar.
5.

Add the dressing to the pineapple salsa, then stir to combine. Cover and set aside.
6.

Preheat the oven to 240°C.
7.

Remove the chicken breasts from the marinade; discard marinade. Place on a rack over a roasting tray and bake in the oven for 20-25 minutes or until cooked through and the outside is lightly charred.
8.

Serve with pineapple salsa and lime wedges.