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Tandoori chicken

Name: Tandoori chicken
Cook time: 25 min
Yield: 4

with nigella pumpkin and mint raita

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:

Energy: 2029kj (485Kcal)
Protein: 49g
Carbohydrate: 27g
Fat: 16g
Contains: Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

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

Cut the broccoli into small bite sized pieces. Line an oven tray with baking paper. Place the steamed pumpkin on the tray. Spray with oil, sprinkle over half the nigella rub and bake for 8 mins. Add the broccoli with the steamed pumpkin after it has been in the oven for 8 mins, season with salt, sprinkle over the remaining nigella rub and bake for a further 10 min.
2. TO COOK THE POPPADUMS:

Stove top option (preferred): Spray a non-stick frying with oil and place over a medium high heat. Once the pan is hot cook the poppadums one at a time for about 20-30 seconds on each side. They will crisp up as they cool. Microwave option: Place the poppadum in the microwave one at a time and cook on high for 30-60 secs turning over halfway through the cooking time.
3. TO COOK THE TANDOORI CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 4 even pieces. Spray a non-stick frying pan with oil and place on a medium-high heat. Once hot add the chicken pieces and cook for 3-4 mins on each side or until cooked through. 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:

Arrange a handful of baby leaves onto plates and top with roasted vegetables and chicken, pouring over the tandoori sauce. Dollop with mint raita and serve with a poppadum on the side. Serve any remaining baby leaves on the side, drizzled with oil.