Honey Tandoori Chicken with Red Gum Honey Yogurt Raita and Spicy jalapeño Coriander Sauce is an Indian favourite. Perfect on Naan Bread or with Popadoms.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Yogurt Raita over Honey Tandoori Chicken

Honey Tandoori Chicken with Red Gum Honey Yogurt Raita and Spicy Jalapeño Coriander Sauce is an Indian favourite. Perfect on Naan Bread or with Popadoms.
Prep Time10 mins
Cook Time20 mins
Servings: 2 servings

Ingredients

For HoneyYogurt Raita:

  • ½ cup Plain Greek Yogurt
  • ½ cup Cucumber, Shredded or chopped as you prefer.
  • 1 tsp Ground Cumin
  • 1 tbsp Honey Red Gum Marri Honey works best for this recipe.
  • ¼ tbsp Fresh minced Ginger
  • ½ Lemon, juiced
  • Salt and black pepper to taste

For Spicy Honey Jalapeno Coriander Sauce:

  • 2 cups Coriander, washed and rough chopped Same some for garnish decoration.
  • 1 clove Garlic
  • ½ Lime, juiced You can substitute for with Lemon if you wish or Orange for a subtle twist.
  • 3 tbsp Honey Red Gum Marri Honey works best for this recipe.
  • 1 large Red or Green Jalapeño Pepper If Fresh is not available jar or tinned can be used. Save a small amount for garnish.
  • Salt and black pepper to taste

For Honey Tandoori Chicken:

  • 2 Large Chicken breasts, sliced into strips or cubes
  • 1 cup Greek Yogurt Plain Coconut Yoghurt is a good substitute
  • ¼ cup Honey Red Gum Marri Honey works best for this recipe.
  • 1 tsp Ground Ginger Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Cayenne pepper
  • Salt and black pepper to taste
  • Sliced or chopped Red or Green Jalapeño Pepper To use as garnish.
  • 1 tsp Black Sesame Seeds To use as garnish.

Instructions

For Honey Yogurt Raita:

  • Combine all ingredients and allow to sit and for the flavours to combine. Season with salt and pepper to taste.

For Spicy Honey Jalapeno Coriander Sauce:

  • Combine all ingredients into a food processor and puree until smooth. Season with salt and pepper to taste.

For Honey Tandoori Chicken:

  • Combine Chicken, yogurt, honey and spices. Allow to marinate for at least 2 hours. Leaving this to marinade overnight is best.
  • Heat oven to 190°c degrees.
  • Spray baking sheet with oil or PAM and remove chicken from marinade to lay out on baking sheet. Cook for 10 minutes, turning over if required or until fully cooked. Brush chicken with any additional marinade while cooking to use it. Discard any unused marinade.
  • Serve Honey Tandoori Chicken with over Honey Yogurt Raita and drizzle with Spicy Honey Jalapeño Coriander Sauce and garnish with fresh red spicy peppers, Black Sesame Seeds and Fresh Coriander leaves.

Notes

This dish goes well with popadoms and naan bread, which you can make separately while the chicken is marinating or after cooking is complete and you are keeping the chicken warm.