Home > Recipes > Grilled tandoori chicken
  • 2 serves of vegetables per 
  • serving
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1 cup rice, preferably brown
75g tandoori paste marinade*
½ cup reduced-fat natural yoghurt*
2 skinless chicken breast fillets, cut in half
1 tablespoon sunflower oil
4 cups of lettuce, chopped
1 cup chopped tomatoes
1 cup chopped cucumber

* Gluten free if using a gluten-free tandoori paste and yoghurt

Savvy swaps

You can swap:

Baby spinach
Sliced capsicum



Step 1
Cook rice according to packet instructions.

Step 2
In a large bowl, mix the tandoori paste and yoghurt.

Step 3
Add the chicken and coat well.

Step 4
Heat the sunflower oil over medium-high heat in a large frypan.  Fry for 15 minutes or until cooked through, turning occasionally.

Step 5
Serve with cooked rice and a salad of lettuce, tomatoes and cucumber.

Serving suggestion: you can serve this with our Indian salad or your favourite cooked vegetables. 

Food safety tip: if you are packing leftovers for lunch, chicken needs to be kept cold so pack an ice brick. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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