Follow these steps for perfect results
greek yogurt
vegetable oil
lemon juice
juiced
red chili
deseeded, chopped
fresh ginger
finely grated
tandoori spice mix
garlic
minced
chicken tenderloins
pitas
split open
baby arugula
fresh mint leaves
Combine greek yogurt, vegetable oil, lemon juice, chili, ginger, tandoori spice mix, and garlic in a small food processor.
Process until smooth.
Pour marinade over chicken and toss to coat well.
Cover with plastic wrap and chill for at least 3 hours, or overnight.
Heat a large, nonstick frying pan over medium heat.
Cook chicken in batches for 4-5 minutes per batch, until cooked through.
Serve chicken in pita pockets.
Add extra yogurt, baby arugula, and mint leaves.
Expert advice for the best results
Marinate the chicken for at least 3 hours for optimal flavor.
Serve with a side of raita for a cooling contrast.
Everything you need to know before you start
15 minutes
Chicken can be marinated overnight.
Arrange pita pockets on a plate, garnished with extra mint leaves.
Serve with a side salad or raita.
Pairs well with the spices.
Discover the story behind this recipe
Tandoori is a popular Indian cooking style.
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