Tandoori Chicken and Vegetables is a very simple dish that I love. It’s not just the flavour, but the enticing aroma and mouth watering presentation. This Indian dish is always popular at restaurants and takeaways but why not make it yourself? It means that you can adjust the seasoning so it’s perfect for you and the process is so easy and straight forward.
This main dish is best served with basmati rice and naan bread. Add a little raita dip and you have a restaurant standard meal for a fraction of the price. Other good side dishes include Chana Dal and Pakora Aloo Makki.
Tandoori Chicken and Vegetables is so good, I actually make this in advance and freeze it in portions for another day. Just remove it from the freezer the night before and allow it to defrost before reheating until piping hot. When it comes to the tandoori sauce/marinade, I always leave time for the chicken to marinade in the fridge. Leave it for at least 60 minutes or more. The flavours are multiplied and more intense but the spice heat is still perfect. This recipe uses cumin, paprika, turmeric and garam masala which you should have in your larder. These are essential spices for so many dishes but if you don’t use curry paste.
Tandoori Chicken and Vegetables
Ingredients
- 300 g chicken breast skinless
- 1 tbsp low-fat natural yogurt
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 4 medium tomatoes halved
- 1 tsp garam masala
- 1 tsp rapeseed oil
- 2 large red onions quartered
- 1 large red bell pepper sliced
Instructions
- Preheat the oven to 200°C/400F/Gas Mark 6.
- Cube the chicken and add to a bowl with the yogurt, paprika, cumin and turmeric, then mix well to coat the chicken.300 g chicken breast, 1 tbsp low-fat natural yogurt, 1 tsp paprika, 1 tsp ground cumin, 1 tsp turmeric
- Cover with clingfilm/plastic wrap and place in the fridge for at least 60 minutes to let the flavours infuse.
- Sprinkle the tomatoes with garam masala.4 medium tomatoes, 1 tsp garam masala
- Lightly oil a baking tray and arrange the onion and pepper evenly over it.1 tsp rapeseed oil, 2 large red onions, 1 large red bell pepper
- Add the chicken pieces on the onion and pepper, and arrange the tomatoes on top.
- Roast for 15 minutes, or until the chicken is thoroughly cooked.
- Serve with basmati rice or salad.
Nutrition
33 comments
Absolutely loved the flavours.
It feels light but still filling and satisfying
A dish I will definitely be making regularly
Family really enjoyed this and asked for it again
The yoghurt marinade makes the chicken incredibly soft and juicy
Vegetables roast beautifully alongside the chicken
Easy to follow idea that delivers big flavour every time
Tastes even better than takeaway tandoori meals
Everything cooks evenly and comes out delicious
Very easy to prepare even for beginners
The spices are gentle but very flavourful
Chicken stayed moist and never dried out
I loved how simple it was but still felt like restaurant food
Loved how the onions caramelised in the oven
Simple ingredients but the result is very impressive
The garam masala on the tomatoes is a great touch
Perfect balance of spice and sweetness from the roasted vegetables
I served it with rice and it was perfect
Really tasty dish with lovely warming spices and tender chicken
The spices are warm without being overpowering
The paprika and cumin work so well together
The roasted tomatoes add a brilliant depth of flavour
A healthy-feeling dish that still tastes indulgent
Really enjoyed the freshness of the vegetables
Perfect for a healthy family meal night
Lovely aromatic smell while cooking in the oven
Great for meal prep and reheats well too
A colourful dish that looks as good as it tastes
The marinade really makes all the difference here
Chicken came out perfectly cooked and full of flavour
Really good combination of textures and colours
A very comforting and satisfying dinner option
Great weeknight meal that doesn’t take too much effort
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