Pita Bread with Tandoori Chicken
Ingredients
- For the chicken
- 1 Chicken breast (about 250 grams)
- 2 Tbsps Tandoori paste
- 2 Tbsps Yogurt (0.1% fat)
- 1 Tbsp Chili powder
- ½ Tbsp sunflower oil
- 2 Pita bread
- 1 Tbsp Lemon balm (chopped)
- For the chutney
- 2 shallots
- ½ chili pepper
- 200 grams Mangoes
- 50 grams Peach puree
- 1 Tbsp White vinegar
- 1 Tbsp Orange juice
- 1 Tbsp sugar
- salt
Preparation steps
Mix the tandoori paste well with the yogurt and chile, rinse the chicken, pat dry, add to the paste mixture and stir until well coated, cover with plastic wrap and let marinate 6-8 hours in the refrigerator.
For the chutney, peel the shallots and finely chop, rinse the chile pepper, cut in half lengthwise, remove the seeds, remove the white membranes and finely chop. Cut 2/3 of the peach and mango into small cubes and cut the rest in half or into thirds and cut into very thin slices. Place everything but the mango slices in a small saucepan, bring to a boil while stirring and allow to simmer for about 15-20 minutes over medium heat. Coat a small baking dish with oil, place the chicken breast on top and bake in an oven preheated to 200°C (approximately 375°F) for about 30-35 minutes. Warm the pita bread, cut a pocket and fill with some chutney, cut the chicken breast into slices, and place in the pitas with peach slices and mango slices, and drizzle the remaining chutney over the top and sprinkle with lemon balm. Serve immediately.
