Tandoori chicken with pineapple salsa

 Pineapple or anana is the name of an edible tropical plant and also a fruit. It is native of Brazil and Paraguay. It is high in vitamin C and also contains fibre and potassium. Select plump-looking fruit with a sweet aroma, and once is cut, cover with plastic wrap and store in the fridge for up to three day. Enjoy this tandoori chicken with pineapple salsa, it is lusciously different!

      Ingredients

• 175ml natural yoghurt
• 1 tsp garam masala
• 1 tsp grated ginger
• 1 tsp crushed garlic
• 2 small red chillies, seeds removed, finely chopped
• 1 tbs chopped fresh mint
• 1/4 cup chopped fresh coriander
• 1/4 tsp turmeric
• 1 tbs mild curry powder
• 20ml (1 tbs) lime juice
• Lime wedges, to serve
• 4 chicken breasts

Pineapple salsa

• 1/2 ripe pineapple, peeled, core and eyes removed, cut into 1cm cubes
• 1 red onion, finely diced
• 1 small red capsicum, seeds and core removed, finely diced
• 1 small green capsicum, seeds and core removed, finely diced
• 2 tbs chopped fresh coriander
• 100ml rice wine vinegar
• 2 limes, zested, juiced
• 4 tbs caster sugar
• 2 red chillies, seeds removed, finely diced

Method

1. 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.
2. Pour the mixture over the chicken breasts until they are well-coated and refrigerate overnight or for a minimum of 4 hours to marinate.
3. Meanwhile, to make the pineapple salsa, place the pineapple, onion, capsicums and coriander in a bowl and set aside.
4. Place vinegar, lime zest and juice, sugar and chillies in a small bowl. Stir to dissolve the sugar.
5. Add the dressing to the pineapple salsa, and then stir to combine. Cover and set aside.
6. Preheat the oven to 240°C.
7. 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.
8. Serve with pineapple salsa and lime wedges.

(Source: taste.com)