Tandoori chicken

Name: Tandoori chicken
Cook time: 25 min
Yield: 4
Cuisine: Mumbai, India

with roasted vegetables and masala cashews

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 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210⁰c (fan bake).
1. TO COOK THE VEGETABLES:

Line an oven tray with baking paper. Place the steamed kumara on the tray. Peel the carrots, cut in half horizontally through the middle and slice into 1 cm half-moons on the diagonal. Cut the cauliflower into small bite size pieces and place onto the tray with the carrots. Drizzle over the turmeric and nigella oil, season with salt and pepper and toss to coat well. Bake in the oven for 18-20 mins or until vegetables are cooked through and caramelised around the edges.
2. TO MARINATE THE CHICKEN:

Roughly chop the coriander including the stalks and set aside. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice the chicken into 3 even pieces then place in a bowl with the tandoori chicken marinade, season with salt and pepper, turn to coat well and allow to marinate for 10 mins.
3. TO COOK THE TANDOORI CHICKEN:

Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot add the chicken and cook for 4-5 mins on each side or until cooked through.
TO SERVE:

Divide roasted vegetables onto plates. Top with tandoori chicken, sprinkle with masala cashews and spoon over spiced yoghurt, finishing with a sprinkle of chopped coriander.