POLOKWANE – Tandoori chicken is chicken dish prepared by roasting meat marinated in yoghurt and spices in a tandoor, a cylindrical clay oven.
It is a popular dish originating from the Indian subcontinent, and has become sought-after in other parts of the world.
What’s for Dinner says mint and lime combine with yoghurt to add a fresh flavour to these delicious lamb pitas.
Ingredients
- 15ml lime juice
Method
- Place brinjals, sweet potato chunks and green beans into a roasting dish and drizzle with oil.
- Roast for 30-40 min until soft and tender.
- Combine lamb, tandoori paste, and 60 ml yogurt in a bowl and refrigerate for 10 min.
- Heat a non-stick frying pan, add lamb cubes and brown.
- Add contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and 300 ml cold water and cook for 25 min until thick and saucy.
- Remove from the heat.
- Blend the remaining yoghurt, mint and lime juice.
- Place lettuce leaves and cucumber into the pita pockets and fill with lamb cubes.
- Drizzle with fresh yoghurt dressing and serve with roasted vegetables.