Tandoori chicken

Name: Tandoori chicken
Cook time: 25 min
Yield: 4
Cuisine: South Asia

with yoghurt and charred broccoli quinoa

Ready in around 25 mins

RECIPE FACT:

In India, tandoori chicken is cooked in a traditional clay oven called a tandoor which gives a unique smoky flavour.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each breast into 3 even pieces and place into a bowl with the tandoori paste. Season with salt, mix well to coat the chicken then set aside.
2. TO PREPARE THE VEGETABLES:
Peel and slice the red onions into ½ cm slices. Cut the broccoli into bite-sized pieces. Open the bag of steamed quinoa, gently squeezing on the bag to break up any large clumps.
3. TO COOK THE BROCCOLI QUINOA:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 1-2 mins. Add the broccoli and cook for 2-3 mins. Add the corn and cook for 1-2 mins then add the quinoa and cook for a further 1-2 mins. Remove from the pan into a serving bowl and cover to keep warm. Just before serving, season with salt and pepper, pour in the orange and cumin dressing and toss to combine.
4. TO COOK THE TANDOORI CHICKEN:
Wipe out the pan, respray with oil and place back over a medium heat. Once hot, add the chicken and cook for 3-4 mins each side or until the chicken is cooked through – adjusting the heat if necessary to stop the marinade from burning.
TO SERVE:
Spoon the broccoli quinoa onto plates and top with seared tandoori chicken. Dollop with yoghurt and sprinkle over the toasted seeds and raisins.