Chicken Tandoori With Passionfruit and Apricot Chutney

Chicken Tandoori With Passionfruit and Apricot Chutney

sobota, 25 stycznia 2014

Chicken Tandoori With Passionfruit and Apricot Chutney

Time: 2 hrs 40 mins

Ingredients

• 4 chicken breasts (I like to cut mine horizontally in half)
• 300 g natural yoghurt
• 280 g tandoori paste
• 20 g grated ginger
• 20 g crushed garlic
• 400 g passion fruit pulp
• 2 tablespoons fruit chutney
• 50 g turkish apricots

Directions

• 1 Mix Yogurt, Tandoori Paste, Ginger and Garlic in a bowl.
• 2 Marinade Chicken Breasts for a MINIMUM of 2 hours or overnight.
• 3 Heat oven to 180 degrees C and bake for 15-18 minutes.
• 4 ***NOTE:Remove any excess marinade before baking or it will burn!
• 5 ***.
• 6 Combine Dice Apricots (I like them finely diced) with Passionfruit Pulp and ADD 2 Tablespoons of Fruit Chutney.
• 7 Mix well.
• 8 Drizzle Chutney Sauce over chicken and ENJOY!