Tandoori chicken recipe
This barbecued tandoori chicken recipe is big on flavour and made with simple everyday ingredients.
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Ingredients
- ¼ cup (75g) tandoori paste
- 1⅔cups (470g) Greek yoghurt
- ⅓ cup (80ml) lime juice
- 3 cloves garlic, crushed
- 3 teaspoons ground cumin
- 6 x 300g chicken marylands (see tips)
- 3 baby cucumbers (105g)
- 250g sugar snap peas, trimmed
- 1 large avocado (320g), halved, stone removed, quartered
- 1 long red chilli, seeded, chopped finely
- ¼ cup coriander leaves
- 2 teaspoons peanut oil
- lime cheeks, to serve
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