Tandoori Spiced Chicken with Mint Yoghurt

At a glance



  • 1/2 cup Tamar Valley Greek Style Yoghurt
  • 1 tbsp garam masala
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp garlic, minced
  • 1 tbsp garlic powder
  • 1 tbsp lemon juice
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 4 chicken breasts, skinless
  • 3 tbsp olive oil
  • Dressing:
  • 1/2 cup Tamar Valley Greek Style Yoghurt
  • 3 tbsp mint, chopped coarsely
  • Generous pinch of pepper


  1. Step 1

    In a large mixing bowl, whisk all marinade ingredients together. Add chicken and toss to coat, making sure the chicken is thoroughly covered in marinade. Cover with cling wrap and place in the fridge for 45 minutes but ideally overnight.

  2. Step 2

    Heat olive oil in a large frying pan over a medium heat and place in chicken. Cook for approximately 6-8 minutes each side or until cooked through (cooking time varies depending on the size of chicken breast).

  3. Step 3

    To make lime yoghurt, combine yoghurt, mint and pepper in a small ramekin and mix to combine. Drizzle a dash of olive oil over the top.

  4. Step 4

    Serve chicken with yoghurt, rice or in flatbread.