One pan Tandoori Chicken
Ingredients:
Tandoori Paste
1 Tbsp ground cumin
2 tsp ground coriander
1 Tbsp smoked paprika
1 tsp ground turmeric
1/2 - 1 tsp ground chilli
1 tsp fresh ginger, finely grated
1 clove garlic, finely minced
2 Tbsp tomato paste
1 tsp salt
2 Tbsp natural yoghurt
Traybake
1/2 cauliflower, cut into small florets
2 carrots, diced 2cm
800g pumpkin, diced 2cm
1/4 cup tandoori paste
1 tsp olive oil
600g chicken thighs
1/4 cup tandoori paste
1 tsp olive oil
100g baby spinach
1/2 cup Greek yoghurt
2 Tbsp cashews, chopped
Directions:
1. Preheat oven to 220°C (or 200°C fan bake). Mix together all tandoori paste ingredients.
2. Cut cauliflower into small florets and dice carrot and pumpkin 2cm. Toss cauliflower, carrot, pumpkin, first measure of tandoori paste and oil on a lined oven tray and season with salt and pepper. Bake in the oven for an initial 8 minutes.
3. Pat chicken dry and toss in a bowl with second measure of tandoori paste and oil. Season with salt and pepper. After veggies have been cooking for 8 minutes, remove tray from oven and lay chicken thighs on top of veggies. Return to oven to bake a further 17-20 minutes, until chicken is cooked through and veggies are tender.
4. Remove traybake from oven and gently toss through baby spinach. Dollop over yoghurt and sprinkle with cashews.
5. Serve tandoori chicken onto plates.