Tandoori Chicken

Tandoori Chicken

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 3, 2017.
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with jeera kumara and chaat masala salad

Ingredients

JEERA KUMARA

  • 1½ teaspoons jeera spices
  • ¾ teaspoon oil, for cooking (or use spray oil)
  • 1½ teaspoons water
  • 200g kumara, diced 1-2cm

TANDOORI CHICKEN

  • 275g chicken breast steaks
  • 2 teaspoons tandoori spices
  • 1 clove garlic, minced
  • 1 tablespoon yoghurt
  • 1 teaspoon finely grated ginger
  • ¼ teaspoon salt
  • Pinch of chilli flakes or cayenne powder (optional)
  • ¾ teaspoon oil, for cooking (or use spray oil)

CHAAT MASALA SALAD

  • ½ carrot
  • ½ tomato
  • 2-3 tablespoons coriander leaves
  • 25g chaat masala
  • Zest and juice of ¼ lemon
  • 1 teaspoon extra-virgin olive oil
  • 50g baby spinach

TO SERVE

  • Remaining yoghurt
  • Remaining chaat masala
  • ¼ lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using). Prepare kumara, garlic, ginger and lemon. Toss jeera spices, oil, water and kumara on prepared tray and season. Roast for 20-22 minutes, until kumara is lightly golden and tender. Toss once during cooking.
  2. While kumara is roasting, pat chicken dry and place in a medium bowl along with all remaining tandoori chicken ingredients (except oil). Toss well to combine and leave to marinate for about 8 minutes.
  3. Heat oil in a medium (preferably non-stick) frypan on medium heat. Cook chicken for about 4 minutes each side (depending on thickness), or until cooked through. If chicken browns too quickly reduce heat. Set aside, covered, to rest for 2-3 minutes, before slicing thickly, reserving resting juices. Alternatively, cook on BBQ.
  4. While chicken cooks, prepare chaat masala salad. Peel carrot into ribbons and thinly slice core; dice tomato 1-2cm; finely chop coriander. Add to a medium bowl along with all remaining salad ingredients. Toss together and season to taste.
  5. TO SERVE divide jeera kumara and chaat masala salad between plates. Top with tandoori chicken and dollop over yoghurt and chaat masala. Squeeze over lemon wedges.

Nutritional Information

Energy 1659 kj
397 kcal
Protein 37.8g
Carbohydrate 24.7g
Fat 15.2g