Tandoori Roasted Chicken with Turmeric Rice, Charred Veggies and Raita

Chicken thighs are marinated in a flavourful Tandoori style marinade and roasted to perfection – paired with seasonal charred vegetables, fluffy turmeric rice and topped off with some creamy, tangy raita.

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Prepare the marinade for the chicken (store in an airtight container in the fridge)

Ingredients

  • ¼ cup Greek yoghurt
  • 2 Tbsp olive oil
  • 1 Tbsp ginger (grated)
  • 2 cloves garlic (crushed)
  • 1 Tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • Salt and pepper 

 

Method

  1. Add all the ingredients to an airtight container and mix well to combine. We recommend adding the chicken to the marinade the morning of cooking or a few hours before if possible. 

 

Prepare the raita (store in an airtight container in the fridge)

Ingredients

  • ½ cucumber (finely diced) 
  • ½ cup Greek yoghurt
  • 2 Tbsp mint (finely chopped) 
  • 1 small lemon (juice)
  • 1 small clove garlic (crushed)

 

Method

  1. Add all of the ingredients to a small container and mix well to combine. 

 

Roast ¼ cup cashews (allow to cool and store in an airtight container in the pantry)

  • We recommend marinating the chicken the morning of cooking, or a few hours before cooking if you can. It gives the chicken time to absorb all of the delicious flavours.

 

  • We’ve included some optional pickled onions in this recipe. If you’re also making the Peach and Corn Quinoa Salad with Crunchy Almonds, Feta and Avocado this week then you can make the pickled onions and use them across both recipes. 

Vegetables

  • The great thing about this recipe is you can use any vegetables you’ve got on hand. Roasted cauliflower and pumpkin both work really well. 

 

Protein

  • For a vegetarian option swap out the tandoori chicken for Indian Spiced halloumi or Indian Roasted Chickpeas (or both).

 

Indian Spiced Halloumi 


Ingredients

  • 100g halloumi (cut into bite-sized cubes)
  • 1 tsp curry powder
  • 1 tsp honey
  • Butter and/or olive oil

 

Method

  1. Add a generous amount of butter and/or olive oil to a medium pan over medium-high heat. Once hot, add the halloumi and cook for 1-2 minutes or until golden brown on each side. Add the honey and curry powder then toss well to coat the halloumi in the curry, honey mixture. 

 

Indian Roasted Chickpeas 

Ingredients

  • 400g chickpeas (rinsed and drained) 
  • 2 Tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp cumin seeds
  • Salt and pepper

 

Method

  1. Add the chickpeas to a lined baking tray and sprinkle over the spices and season with salt and pepper. Drizzle over the olive oil and toss well to coat.
  2. Pop in the oven to roast for 25-30 minutes until golden brown and crispy. 
Ingredients

Tandoori Roasted Chicken Thighs 

  • 600g chicken thighs
  • ¼ cup Greek yoghurt
  • 2 Tbsp olive oil
  • 1 Tbsp ginger (grated)
  • 2 garlic cloves (crushed)
  • 1 Tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • Salt and pepper 

 

Charred vegetables

  • 1 red onion (diced)
  • 2 red capsicum (sliced)
  • 3 zucchini (cut into half moons) 
  • Olive oil  
  • Salt and pepper 

 

Raita 

  • ½ cucumber (finely diced) 
  • ½ cup Greek yoghurt
  • 2 Tbsp mint (finely chopped) 
  • 1 small lemon (juice)
  • 1 small garlic clove (crushed)

 

Turmeric Rice

  • 1 ½ cups basmati rice
  • 2 cups water
  • 1 knob butter
  • 1 tsp turmeric powder
  • Salt and pepper

 

To serve

  • ¼ cup roasted cashews (roughly chopped)
  • 1 head petite cos (roughly chopped) 
  • Pickled onions (optional) 
Method
  1. Preheat the oven to 200 degrees, fan bake.

  2. Add the yoghurt, olive oil, ginger, garlic and spices to a large bowl and mix well to combine. Add the chicken thighs, then season with salt and pepper; toss well to combine. Place the chicken on a lined baking tray.

  3. Add the vegetables to a large roasting tray, drizzle over a generous amount of olive oil and season with salt and pepper.

  4. Once the oven has come to temperature, pop both trays in the oven and cook for 35-40 minutes until the chicken and vegetables are golden brown and cooked through. Once the chicken has cooked, slice it into bite-sized pieces.

  5. To make the rice, add the rice, water, butter, turmeric, salt, and pepper to a small saucepan; mix well to combine. Place it on medium-high heat and bring to a simmer without the lid. Once a white foam appears on the surface, cover it with a lid, reduce the heat to medium-low, and let it cook for 12 minutes. Remove the saucepan from the stove and let it rest, covered, for 10 minutes.

  6. To make the raita, simply add all of the ingredients to a small bowl and mix well to combine.

  7. Add a little rice to each plate, and then add a handful of lettuce, top with the charred vegetables, tandoori chicken and finish with a dollop of raita, a handful of cashews and some optional pickled onions. 

 

Variations

Vegetables

  • The great thing about this recipe is you can use any vegetables you’ve got on hand. Roasted cauliflower and pumpkin both work really well. 

 

Protein

  • For a vegetarian option swap out the tandoori chicken for Indian Spiced halloumi or Indian Roasted Chickpeas (or both).

 

Indian Spiced Halloumi 


Ingredients

  • 100g halloumi (cut into bite-sized cubes)
  • 1 tsp curry powder
  • 1 tsp honey
  • Butter and/or olive oil

 

Method

  1. Add a generous amount of butter and/or olive oil to a medium pan over medium-high heat. Once hot, add the halloumi and cook for 1-2 minutes or until golden brown on each side. Add the honey and curry powder then toss well to coat the halloumi in the curry, honey mixture. 

 

Indian Roasted Chickpeas 

Ingredients

  • 400g chickpeas (rinsed and drained) 
  • 2 Tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp cumin seeds
  • Salt and pepper

 

Method

  1. Add the chickpeas to a lined baking tray and sprinkle over the spices and season with salt and pepper. Drizzle over the olive oil and toss well to coat.
  2. Pop in the oven to roast for 25-30 minutes until golden brown and crispy. 

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