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
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