Tandoori chicken

Name: Tandoori chicken
Cook time: 25 min
Yield: 2
Cuisine: Jalandhar, India

with roasted cauliflower and kumara roasties

Ready in around 25 mins

RECIPE FACT:

Mumbai was initially called Bombay. The name came from a Portuguese writer who called the place "Bom Baim" that meant "good little bay".

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking

Preheat oven to 210°C (fanbake)
1. TO COOK THE KUMARA, CAULIFLOWER AND CARROT:

Empty the steamed kumara onto an oven tray lined with baking paper. Peel the carrot and cut in half horizontally through the middle then slice on the angle into 1 cm half-moons. Cut the cauliflower into small bite size florets and place onto a baking tray with the sliced carrot. Drizzle with the turmeric and nigella oil and toss to coat. Season with salt and pepper and cook in the preheated oven for 20 mins.
2. TO COOK THE CHICKEN:

Empty the free-range chicken thighs from their packaging and cut into 3 even pieces then place in a bowl. Add the tandoori chicken marinade and turn to coat. Place the chicken into an oven dish. Drizzle the chicken with a little olive oil then season with salt and pepper. Bake in the preheated oven for 18-20 mins. Roughly chop the coriander leaves and stalk.
TO SERVE:

Divide turmeric kumara, roasties and carrot and cauliflower between plates. Top with tandoori chicken, sprinkle with spiced cashews and spoon over tandoori yoghurt, finishing with a sprinkle of chopped coriander.