🍽️ Indian Chicken from the Tray

Name: Indian Chicken from the Tray
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp Tandoori paste (jar); 150 g Yogurt (3.5% fat); 1 pinch Chili powder; 360 g Chicken breast fillet (2 chicken breast fillets); 200 ml Milk (1.5% fat); 800 g Corn on the cob (2 corn on the cob); 175 g Mini cucumbers (1 mini salad cucumber); 125 g Mango (0.25 mangoes); 0.5 Lime; 3 sprigs Mint; Salt; Pepper

448 kcal · 30 min · 4 servings

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Ingredients

1 tbsp Tandoori paste (jar)
150 g Yogurt (3.5% fat)
1 pinch Chili powder
360 g Chicken breast fillet (2 chicken breast fillets)
200 ml Milk (1.5% fat)
800 g Corn on the cob (2 corn on the cob)
175 g Mini cucumbers (1 mini salad cucumber)
125 g Mango (0.25 mangoes)
0.5 Lime
3 sprigs Mint
Salt
Pepper

Instructions

1. Mix the Tandoori paste with two tablespoons of yogurt and chili powder until smooth.
2. Wash the chicken breasts and pat them dry with a kitchen towel.
3. Coat the chicken breasts in the yogurt paste until fully covered.
4. Cover the container with cling film.
5. Let the chicken breasts marinate in the refrigerator for at least five hours, ideally overnight.
6. Grease a baking tray if desired.
7. Place the marinated chicken breasts on the tray.
8. Preheat the oven to 200 degrees Celsius (180 degrees Celsius with fan or gas mark 3).
9. Place the tray on the second rack from the bottom.
10. Bake the chicken breasts for 25 to 30 minutes.
11. Bring milk and 200 milliliters of water to a boil in a pot.
12. Remove the husks from the corn cobs if necessary.
13. Cut the corn cobs into pieces about four centimeters thick.
14. Add the corn pieces to the boiling milk-water mixture.
15. Let the corn cook in the liquid for 15 minutes.
16. Wash the cucumber and dry it.
17. Halve the cucumber lengthwise.
18. Remove the seeds with a spoon.
19. Grate the cucumber coarsely.
20. Peel the mango.
21. Cut the flesh away from the stone.
22. Cut the flesh into fine cubes.
23. Squeeze the lime.
24. Wash the mint and shake it dry.
25. Pluck the mint leaves from the stems.
26. Chop the mint leaves coarsely.
27. Add the grated cucumber, mango cubes, and mint to the remaining yogurt.
28. Mix the ingredients for the raita well.
29. Season the raita with salt, pepper, and one tablespoon of lime juice.
30. Lift the cooked corn out of the milk with a slotted spoon.
31. Serve the corn together with the cooked chicken breasts and the raita.

Nutrition per serving

kcal: 448
Protein: 50 g · Fett/Fat: 11 g · Carbs: 33 g