Tandoori Chicken Nuggets with Mint Yogurt

INGREDIENTS

• 500g Frozen Breaded Chicken
• 240g Greek Yoghurt
• 8 tbsp Mint
• 2 tbsp Lime Juice
• 1 tsp Garlic Paste
• 3 tsp Tandoori Masala
• 0.5 tsp Ground Cumin
• 4 tsp Cooking Oil
• 0.5 tsp Salt

STEPS

1. 1

   Preheat the oven to 220°C, or 200°C fan. Line a baking tray with baking paper.

2. 2

   In a bowl, mix 240g of greek yoghurt, 8 tbsp of mint (finely chopped), 2 tbsp of lime juice, 1 tsp of garlic paste, 3 tsp of tandoori masala, 0.5 tsp of ground cumin, and 0.5 tsp of salt until smooth. Set aside as the mint yogurt.

   ⏱ 2 min

3. 3

   Toss 500g of frozen breaded chicken with 4 tsp of cooking oil until lightly coated, then arrange the pieces in a single layer on the lined tray.

4. 4

   Bake the chicken nuggets for 20 minutes, turning them after 10 minutes, until deeply golden, crisp, steaming hot throughout, and the thickest pieces reach at least 75°C. Keep the mint yogurt separate from the raw or frozen chicken until the nuggets are fully cooked.

   ⏱ 20 min

5. 5

   Rest the cooked nuggets for 2 minutes, then serve immediately with the mint yogurt.

   ⏱ 2 min