Chicken Tandoori With Passionfruit and Apricot Chutney

• 4 chicken breasts (I like to cut mine horizontally in half)
• 300 g natural yoghurt
• 280 g tandoori paste
• 20 g grated ginger
• 20 g crushed garlic
• 400 g passion fruit pulp
• 2 tablespoons fruit chutney
• 50 g turkish apricots

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.
4. ***NOTE:Remove any excess marinade before baking or it will burn!
5. ***.
6. Combine Dice Apricots (I like them finely diced) with Passionfruit Pulp and ADD 2 Tablespoons of Fruit Chutney.
7. Mix well.
8. Drizzle Chutney Sauce over chicken and ENJOY!

chicken breasts, natural yoghurt, tandoori paste, ginger, garlic, passion fruit pulp, chutney, turkish

Taken from www.food.com/recipe/chicken-tandoori-with-passionfruit-and-apricot-chutney-105075 (may not work)