Ingredients
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4
-
300
-
280
-
20
-
20
-
400
-
2
-
50
-
-
-
-
-
-
-
Directions
Chicken Tandoori With Passionfruit and Apricot Chutney, Saved from local paper, yes, TRUE! When first saw, it JUMPED out at me too! THEN I made it, entertaining one night, Compliments galore after each and every bite! Varied original recipe, as I do, HOPE you will take pleasure in making it too!, I doubled this recipe to feed 10 which was plenty plus we had leftovers and lunches made I found that the sauce Should have been halved there was so much sauce leftover its ridiculous I did put it on the side so people can add sauce if they choose to and everybody did as far as I know but there’s a whole bowl full still in the refrigerator And also the amount of Tandori paste needed is a little more than you should have to use, There was heaps still left in the marinater which was a bit of a waste Also the chicken needed to be cooked probably a further 15 minutes than stated and turned out perfectly cooked! But apart from these minor things everybody loved this dish! I served this with ‘Simple but Amazing! Saffron Risotto’ TY Mickey
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Steps
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1
Done
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Mix Yogurt, Tandoori Paste, Ginger and Garlic in a Bowl. |
|
2
Done
|
Marinade Chicken Breasts For a Minimum of 2 Hours or Overnight. |
|
3
Done
|
Heat Oven to 180 Degrees C and Bake For 15-18 Minutes. |
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4
Done
|
***note:remove Any Excess Marinade Before Baking or It Will Burn! |
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5
Done
|
***. |
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6
Done
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Combine Dice Apricots (i Like Them Finely Diced) With Passionfruit Pulp and Add 2 Tablespoons of Fruit Chutney. |
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7
Done
|
Mix Well. |
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8
Done
|
Drizzle Chutney Sauce Over Chicken and Enjoy! |
