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Tandoori chicken with pineapple salsa

A really tasty family dinner or great on BBQ



  • 1.


  • 2.

    Make a few deep cuts through each chicken breast and place in a non-metallic dish. Place yoghurt, garam marsala, ginger, garlic, chillies, mint, coriander, turmeric, curry powder, lime juice and 1 teaspoon salt in a food processor. Whiz to combine.

  • 3.

    Pour the mixture over the chicken breasts until they are well-coated and refrigerate overnight or for a minimum of 4 hours to marinate.

  • 4.

    Meanwhile, to make the pineapple salsa, place the pineapple, onion, capsicums and coriander in a bowl and set aside.

  • 5.

    Place vinegar, lime zest and juice, sugar and chillies in a small bowl. Stir to dissolve the sugar.

  • 6.

    Add the dressing to the pineapple salsa, then stir to combine. Cover and set aside.

  • 7.

    Preheat the oven to 240°C.

  • 8.

    Remove the chicken breasts from the marinade; discard marinade. Place on a rack over a roasting tray and bake in the oven for 20-25 minutes or until cooked through and the outside is lightly charred.

  • 9.

    Serve with pineapple salsa and lime wedges


Prep time includes marinating

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Tandoori chicken with pineapple salsa.


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