388g Chicken breast
Four Tesco Light Choices Mini Naan Bread
Mint leaves, chopped
1 tsp vegetable oil
For the Marinade (whizzed up in a food processor)
75g Natural Yogurt
1 tbsp lemon juice
2 cloves garlic, minced
1½ tsp tomato puree
½ tsp Mint Jelly (not sauce)
1 tbsp Tandoori Masala
½ tsp Curry powder
½ tsp Cumin (ground)
½ tsp Garam Masala
1 red chilli, deseeded
60 ml Skimmed milk
* Cheat - You could just mix some Patak's Tikka Curry paste into some low fat Natural Yogurt ;-)
For the Honey and Mint Raita
200 ml Natural Yogurt
Salt - if required, I don't use it
¾ tsp Mint Sauce (not jelly - the sauce gives a sharpness to contrast with the sweetness of the honey)
1 tbsp Honey
Pinch of chilli powder, to decorate
Blend the marinade ingredients together in a food processor and then cover the chicken breasts in a shallow dish.
Place in the fridge for a few hours. Begin to prepare the Raita.
In a bowl, whisk together the yogurt, honey, mint, salt (if using) and when combined add in the diced cucumber. Sprinkle with chilli powder. Place in the fridge until ready to eat.
Place the chicken over a rack on an oven tray and cook for 25 - 30 minutes. Remove to a plate and let cool.
Heat up a George Foreman/Health type grilling machine. Place the Naan bread on a plate and brush one side with oil.
Turn the Naan bread oil-side down and spread on the mango chutney. Lay the chicken on top of the chutney.
Top the sandwich with the other mini Naan bread, and place on a fully heated health grill.
Cooking time - to your own judgement. You'll want the Naan breads charred... I have a grill that you can adjust the height of the press which is great for making pressed sandwiches.
The entire meal (pointed by Weight Watchers esource) was 25 Propoints per portion (serves 2) - including the Indian Snacks and homemade Honey and Mint Raita.