Tandoori Chicken and Cauliflower

Tandoori Chicken and Cauliflower is a flavourful dish where chicken and cauliflower are marinated in yogurt and tikka paste, then roasted until tender and slightly charred. The yogurt marinade tenderises the meat and vegetables, adding depth to the spices while creating a smoky, aromatic flavour. It’s served with a refreshing herby raita made from grated cucumber, mint, and coriander which balances the heat of the tandoori with a cooling, zesty touch.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

300 ml yogurt low-fat plain
1 tbsp tikka paste curry
2 large chicken breasts
300 g cauliflower florets
10 cm cucumber
2 tbsp fresh mint chopped
2 tbsp fresh coriander chopped
2 mini pittas wholemeal

Instructions

Preheat oven to 190°C/gas 5. In a large bowl, stir together 150ml (1/2) of the yogurt and paste.
300 ml yogurt, 1 tbsp tikka paste
Cut each chicken breast into four pieces and add to the sauce with the cauliflower. Toss to combine.
2 large chicken breasts, 300 g cauliflower
Oil a baking sheet and spread out the cauliflower. Cook in the oven for 10 mins. Add the chicken and cook for a further 15 mins until tender and browning.
For the herby raita, grate the cucumber, then cup in your hands and squeeze to remove as much liquid as possible. Put in a bowl with the remaining (other 1/2) of the yogurt. Finely chop the mint and coriander and stir into the yogurt.
300 ml yogurt, 10 cm cucumber, 2 tbsp fresh mint, 2 tbsp fresh coriander
Lightly toast the pitta. Serve the chicken and cauliflower with the warm bread topped with raita.
2 mini pittas

Nutrition