Tandoori Chicken

Tandoori Chicken

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 3, 2017.
Order Now
Order Now

with jeera kumara and chaat masala salad

Ingredients

JEERA KUMARA

  • 1 tablespoon jeera spices
  • 1½ teaspoons oil, for cooking (or use spray oil)
  • 1 tablespoon water
  • 400g kumara, scrubbed and diced 1-2cm

TANDOORI CHICKEN

  • 550g chicken breast steaks
  • 1½ tablespoons tandoori spices
  • 2 cloves garlic, minced
  • 2 tablespoons yoghurt
  • 2 teaspoons finely grated ginger
  • ½ teaspoon salt
  • Pinch of chilli flakes or cayenne powder (optional)
  • 1½ teaspoons oil, for cooking (or use spray oil)

CHAAT MASALA SALAD

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

TO SERVE

  • Remaining yoghurt
  • Remaining chaat masala
  • ½ lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare kumara, garlic, ginger and lemon. Preheat BBQ grill or hot plate to medium (if using). 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 large bowl along with all remaining tandoori chicken ingredients (except oil). Toss well to combine and leave to marinate for about 8 minutes.
  3. Heat half the oil in a large (preferably non-stick) fry-pan on medium heat. Cook chicken, in batches if required, for about 4 minutes each side (depending on thickness), or until cooked through. Use remaining oil for second batch. If chicken browns too quickly reduce heat. Set aside, covered, to rest for 2-3 minutes, then slice 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 large bowl, along with all remaining chaat masala ingredients. Toss together well and season to taste.
  5. TO SERVE divide jeera kumara and chaat masala salad between plates. Top with tandoori chicken and dollop over remaining yoghurt and chaat masala. Squeeze over lemon wedges.

Nutritional Information

Energy 1593 kj
381 kcal
Protein 35.6g
Carbohydrate 24.5g
Fat 14.7g