The finished recipe. Chicken Tikka Pitta with Mint YogurtIngredients 1 to 6. 160 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 tbsp (15 g) Indian curry paste (Most of the fat in this dish is in the paste. Level the spoon.). 60 g Greek yogurt, 0% fat (Half goes in the marinade, half is mixed with mint for the sauce.). 1 pitta, about 60 g Wholemeal pitta. 60 g Cucumber. 30 g Red onionIngredients 7 to 10. A few leaves, chopped Fresh mint. A squeeze Lemon juice. 3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). To taste SaltStep 1. Cut the chicken into chunks about 3 cm across and stir it through the curry paste and 30 g of the yogurt. Leave it for twenty minutes, or overnight covered in the fridge.Step 2. Heat the grill to its highest setting. Spread the chicken on a sprayed tray in one layer and grill for six minutes a side, until the edges have blackened in places and the thickest piece is no longer pink when cut.Step 3. Mix the rest of the yogurt with the mint, a squeeze of lemon and a pinch of salt. Slice the cucumber and onion thinly.Step 4. Warm the pitta in the toaster for a minute, split it, and fill with the cucumber, onion and chicken. Spoon the yogurt over.
Fuel8
