Tandoori Chicken Pitas - cooking recipe

Ingredients

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

Preparation

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.
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.