Tandoori Chicken Pitas

• 1 cup Greek yogurt + extra, to serve
• 2 tbsp vegetable oil
• 1 None lemon, juiced
• 1 None long red chili, deseeded, chopped
• 2 tsp fresh ginger, finely grated
• 2 tsp tandoori spice mix
• 1 clove garlic, minced
• 1 2/3 lb chicken tenderloins
• 4 None pitas, split open
• 2 oz baby arugula
• 1/4 cup fresh mint leaves

1. Combine yogurt, oil, lemon juice, chili, ginger, spice mix and garlic in a small food processor. Process until smooth. Pour over chicken and toss coat well. Cover with plastic wrap and chill for at least 3 hours, or overnight.
2. Heat a large, nonstick frying pan over medium heat and cook chicken, in batches, for 4-5 mins per batch, until cooked through. Serve in pita pockets with extra yogurt, baby arugula and mint leaves.

vegetable oil, lemon, long red chili, ginger, tandoori spice mix, clove garlic, chicken, pitas, baby arugula, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/22302 (may not work)