Tandoori Chicken and Vegetables
A gorgeous Spicy dish from India. No matter how many times I have this, I always want it again.
A gorgeous Spicy dish from India. No matter how many times I have this, I always want it again.
Servings 2 People
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
Calories: 287kcal | Carbohydrates: 20g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 97mg | Sodium: 201mg | Potassium: 1444mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5173IU | Vitamin C: 143mg | Calcium: 76mg | Iron: 3mg