Tandoori Chicken with Roasties and Salsa

Tandoori Chicken with Roasties and Salsa

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 6, 2019.
Order Now
Order Now

Ingredients

Roasties

  • 150g roasting potatoes
  • 1 carrot
  • 1 pack roasties spice

Chicken

  • 1 pack chicken thigh
  • 1 pack tandoori spices
  • 1 Tbsp yoghurt *

Salsa

  • 1 tomato
  • ½ Lebanese cucumber *
  • ½ bunch coriander
  • Zest and juice of ¼ lemon *

To Serve

  • 2 tsp yoghurt *

Steps

  1. Prep & cook roasties Preheat BBQ hot plate or grill (if using). Preheat oven to 220°C. Dice potatoes and carrot 2cm. Toss 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 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, chop coriander. Place in a bowl with lemon zest and juice and a small drizzle of oil. Season and toss to combine.
  4. Cook chicken Heat a small drizzle of oil in a small 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 2780 kj
664 kcal
Protein 35.4g
Carbohydrate 33.2g
Fat 42.2g