Tandoori Chicken with Roasties and Salsa

Tandoori Chicken with Roasties and Salsa

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 6, 2019.
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Ingredients

Roasties

  • 400g potatoes
  • 1 carrot
  • ½ brown onion *
  • 1 pack roasties spice

Chicken

  • 1 pack chicken thighs
  • 1 pack tandoori spices
  • 2 Tbsp yoghurt

Salsa

  • 1 tomato
  • ½ telegraph cucumber *
  • 1 lemon

To Serve

  • Remaining yoghurt

Steps

  1. Prep & cook roasties Preheat oven to 220°C. Preheat BBQ hot plate or grill (if using). Dice potatoes and carrot 2cm; thinly slice onion. Toss all on a lined oven tray with roasties spice and a drizzle of oil. Season and roast for 25 minutes, until cooked through.
  2. Prep chicken Pat chicken dry, place in a bowl with tandoori spices, first measure of yoghurt and a small drizzle of oil. Season and toss to coat. Add a pinch of chilli flakes for some heat.
  3. Prep salsa Dice tomato and cucumber 1cm; zest and juice lemon. Place all in a bowl with a small drizzle of olive oil and season. Toss to combine.
  4. Cook chicken Heat a small drizzle of oil in a medium fry-pan on medium heat. Cook chicken for about 5 minutes each side (depending on thickness), or until cooked through. If chicken browns too quickly reduce heat. Rest, covered before slicing thinly. Alternatively, cook chicken on BBQ.
  5. Serve roasties and chicken topped with salsa and yoghurt.

Nutritional Information

Energy 2534 kj
606 kcal
Protein 36.9g
Carbohydrate 39.8g
Fat 32.0g