Tandoori Chicken with Pumpkin Sabzi and Saffron Yoghurt

Tandoori Chicken with Pumpkin Sabzi and Saffron Yoghurt

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 10, 2018.



  • 400g peeled pumpkin, diced 1-2cm
  • 1 carrot, diced 1-2cm
  • ½ cauliflower, cut into small florets
  • ½ red onion, roughly chopped
  • 1 tsp sabzi spice
  • 2 tsp oil or spray oil
  • ½ bag baby kale
  • 2 packs chopped, roasted peanuts
  • Juice of ½ lime


  • 550g lean chicken breast steaks
  • 1½ Tbsp tandoori chicken spice
  • 2 Tbsp yoghurt
  • 1 clove garlic, minced
  • 2 tsp grated ginger
  • 1 tsp oil or spray oil


  • ½ cup yoghurt
  • ½-1 pottle saffron powder


  • ½ lime, cut into wedges
  • 2 Tbsp chopped coriander


  1. Preheat oven to 230 ºC. Line an oven tray with baking paper.
  2. Prep & cook pumpkin sabzi. Toss pumpkin, carrot, cauliflower, onion and sabzi spice with oil on prepared tray. Season and bake for 18-20 minutes, until tender and lightly golden.
  3. Marinate chicken. Add chicken, tandoori spice, first measure of yoghurt, ginger and garlic to a medium bowl. Toss to coat and leave to marinate for 5 minutes.
  4. Make yoghurt. In a small bowl, mix together yoghurt and saffron and season. Set aside.
  5. Cook chicken. Heat oil in a large fry-pan on medium-high heat. Season chicken and cook for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest. Slice thickly.
  6. Prep garnishes.
  7. Finish pumpkin sabzi. Toss kale, peanuts and lime juice through cooked veggies on tray and season.
  8. To serve, spoon yoghurt onto each plate. Top with pumpkin sabzi and chicken. Squeeze over lime wedges and sprinkle over coriander.

Nutritional Information

Energy 1829 kj
437 kcal
Protein 42.5g
Carbohydrate 19.2g
Fat 21.2g