Oven roasted tandoori chicken

Name: Oven roasted tandoori chicken
Cook time: 25 min
Yield: 1

and kumara with biryani cauliflower rice

Ready in around 25 mins

RECIPE FACT:

Tandoori chicken gets its name from the tandoor, a clay oven where it is traditionally cooked.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT OVEN TO 210℃ (FAN BAKE).
1. TO COOK THE TANDOORI CHICKEN AND KUMARA:

Line an oven tray with baking paper. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice each chicken breast into 3 even pieces and place on the oven tray. Spoon over the tandoori paste and turn to coat well. Add the steamed kumara to the tray. Spray with oil, season with salt and bake in the oven for 15-18 mins or until chicken is cooked through.
2. TO COOK THE POPPADUM:

Microwave option: Place the cumin poppadum in the microwave one at a time and cook on high for 30-40 secs turning over halfway through the cooking time. Stove top option: Spray a non-stick frying pan with oil and place over a high heat. Once the pan is hot cook poppadum one at a time for about 10-15 seconds on each side. They will crisp up as they cool.
3. TO COOK THE BIRIYANI CAULIFLOWER RICE:

Slice the silverbeet into ½ cm strips discarding any stalk. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the silverbeet and cook for 1-2 mins. Add the cauliflower rice and cook for 1-2 mins. Add the biriyani spice mix with 1 tbsp of water and cook for 1-2 mins.
TO SERVE:

Spoon biriyani cauliflower rice into a bowl. Top with oven roasted tandoori chicken and pumpkin. Dollop with mint raita and serve with poppadums on the side.