Chicken Tandoori With Passionfruit and Apricot Chutney

Here is another recipe made for the swap I am in this month it was very easy to make and a very different take on tandoori. I really liked the spice from the tandoori followed by the sweetness of the apricot and chutney and lastly the tang of passion fruit. I served mine over saffron, spiced scented rice and it was delicious. I put things like cardamon, cumin, garam masala, tumeric, saffron and then added chicken stock, instead of just cooking in plain water, all the floavour impregnates the rice and the end result is delicious and pairs well with this dish.. If you want to see more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Chicken breasts (I like to cut mine horizontally in half)
300g Natural yogurt
280g Tandoori paste
20g Grated ginger
20g Crushed garlic
400g Passion fruit pulp
2 Tablespoons fruit chutney
50g Turkish apricots

Method

1. Mix Yogurt, Tandoori Paste, Ginger and Garlic in a bowl.

2. Marinade Chicken Breasts for a MINIMUM of 2 hours or overnight.

3. Heat oven to 180 degrees C and bake for 15-18 minutes. (I did Mine in a pan on the stove.)

NOTE:Remove any excess marinade before baking or it will burn!

4. Combine Dice Apricots (I like them finely diced) with Passion fruit Pulp, in a small saucepan, Add 2 Tablespoons of Fruit Chutney, mix well, gently heat.

5. Drizzle Chutney Sauce over chicken.

All photos taken by me unless otherwise stated.