Ingredients
Method
- In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour.
- In a non-stick frying pan, cook the cutlets until cooked.
- Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.
Top Tips
Serve with cooked Basmati rice and Lemon & Cucumber Salad.
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