One-Pan Tandoori Chicken with Spiced Yoghurt & Cashews
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Ready To Cook (4 Nights For 2) on Sunday, October 16, 2022.
This dish most recently appeared in Ready To Cook (4 Nights For 2) on Sunday, October 16, 2022.
We love a traybake here at MFB HQ and this one was a crowd favourite with the team. Simply toss all your ingredients on a tray and sit back and relax while the delicious tandoori aromas fill your kitchen.
Ingredients
Tandoori Chicken Traybake
- 1/4 cauliflower, cut into small florets
- 1 capsicum, sliced 2cm
- 300g preroasted potatoes
- 1 pack Indian spices
- 1 drizzle of oil
- 300g free range chicken thighs
- 50g tandoori paste
- 1 drizzle of oil
- 50g baby spinach
- 50g Indian yoghurt
- 1/2 pack chopped cashew nuts
Steps
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Preheat oven to 220°C (or 200°C fan bake).
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Cut cauliflower into small florets and slice capsicum 2cm. Toss cauliflower, capsicum, preroasted potatoes, Indian spices and oil on a lined oven tray and season with salt and pepper. Place in the oven to bake for 8 minutes to start with.
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Pat chicken dry and toss in a medium bowl with tandoori paste and oil. Season with salt and pepper. After veggies have been cooking for 8 minutes, remove tray from oven and lay chicken thighs on top of veggies. Return to oven to bake a further 17-20 minutes, until chicken is cooked through and veggies are tender.
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Remove traybake from oven and gently toss through baby spinach. Dollop over Indian yoghurt and sprinkle with cashews.
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Serve tandoori chicken tray bake with Indian yoghurt & cashews onto plates and enjoy!
Nutritional Information
| Energy |
2743 kj 656 kcal |
|---|---|
| Protein | 37.6g |
| Carbohydrate | 38.2g |
| Fat | 37.4g |