Tandoori Chicken and Mango Dip

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Tandoori Chicken and Mango Dip
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h. 5 min.
Ready in
Calories:
237
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie237 kcal(11 %)
Protein30.58 g(31 %)
Fat4.75 g(4 %)
Carbohydrates18.39 g(12 %)
Sugar added0 g(0 %)
Roughage2.75 g(9 %)
Vitamin A210.76 mg(26,345 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.49 mg(12 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.17 mg(15 %)
Niacin18.09 mg(151 %)
Vitamin B₆0.69 mg(49 %)
Folate50.4 μg(17 %)
Pantothenic acid1.08 mg(18 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C68.98 mg(73 %)
Potassium557.34 mg(14 %)
Calcium70.69 mg(7 %)
Magnesium40.62 mg(14 %)
Iron1.86 mg(12 %)
Zinc1.06 mg(13 %)
Saturated fatty acids1.63 g
Cholesterol78.1 mg

Ingredients

for
4
For marinade
1 teaspoon
2 teaspoons
1 teaspoon
ground Cilantro
1 teaspoon
ground Cumin
1
chopped Garlic clove
1 teaspoon
freshly grated Ginger root
½
Lemon (juice)
100 grams
½ bunch
freshly chopped Cilantro
Salt (to taste)
freshly ground Pepper (to taste)
½ teaspoon
For chicken
4
Chicken breasts each about 150 grams (approximately 5 ounces)
For dip
1
ripe Mango
1
1
½ bunch
freshly chopped Cilantro
½
Lemon (juice)

Preparation steps

1.

Mix together all ingredients for the marinade. Rinse the chicken breasts, pat dry, and spread with the marinade. Cover and refrigerate overnight.

2.

Heat up the grill.

3.

Grill the meat on a medium hot grill, covered, for 15 to 20 minutes.

4.

Meanwhile for the dip, peel the mango, cut the flesh from the pit and cut into small cubes. Peel the shallot and chop finely. Rinse the chile pepper, dry, halve, remove seeds and finely chop. Mix together the shallots, mango, chile pepper, cilantro, and lemon juice. Season with salt and pepper. Serve in bowls.

5.

Open the grill lid and raise the heat on the grill to get the chicken crispy on both sides.

6.

Serve chicken with the mango dip.