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Tandoori chicken

Name: Tandoori chicken
Cook time: 20 min
Yield: 4
Cuisine: Punjab region, India

with saag aloo and cucumber raita

Ready in around 20 mins

RECIPE FACT:

The soil in Punjab is extremely fertile. Major crops such as rice and wheat are grown there. This is why it is often referred to as India’s Bread Basket.

Nutritional Info:

Energy: 2383kj (569Kcal)
Protein: 39g
Carbohydrate: 40g
Fat: 27g
Contains: Gluten, Milk, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MAKE THE RAITA:

Grate the cucumber and squeeze out as much of the juice as possible by pressing the grated cucumber firmly against the inside of a sieve. Once there is no more liquid, place the cucumber into a bowl and add the mint & coriander yoghurt and mix to combine.
2. TO COOK THE SAAG ALOO:

Peel and finely slice the red onion. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the red onion and steamed potatoes and cook for 6-8 mins. Add the turmeric and chilli oil and baby spinach and cook for a further 1 min. Place into a serving dish and season with salt and pepper. Wipe out and reserve the pan.
3. TO COOK THE GARLIC NAAN BREAD:

Heat the reserved pan over a medium heat. When the pan is hot add the garlic naan bread and cook for 2-3 min, turning regularly. Remove from the pan and cut into 4 pieces.
4. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel and cut each piece into 3 even pieces. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken thighs and cook for 3-4 mins on each side. Pour over the tandoori sauce and cook for a further 1 min turning the chicken often to coat. Season with salt and pepper.
To serve:

Divide the saag aloo between plates then top with pieces of tandoori chicken and a dollop of raita. Serve garlic naan bread on the side.