I have cooked another version of Tandoori Chicken before, this recipe is only a little different but served with roasted vegetables, a fragrant Cucumber Sambal, naan bread and of course, Mint Raita it is a complete meal and one well worth the effort.
Tandoori Chicken, Roasted Vegetables & Cucumber Sambal
(Recipe sourced from WW Take Away At Home Cookbook)
ProPoints per serve: 9
2 tablespoons tandoori paste
200 gram tub reduced fat natural yoghurt
4 x 100 gram chicken thigh fillets, fat trimmed
4 x 70 gram chicken drumsticks, skin removed
1/2 teaspoon fennel seeds, crushed
4 roma tomatoes, quartered
3 zucchini, chopped
freshly ground black pepper
2 x 70 gram pieces naan bread
2 Lebanese cucumbers, finely chopped
1/3 cup coarsely chopped fresh coriander leaves
1/4 cup coarsely chopped fresh mint leaves
Preheat oven to 200 degrees Celsius.
Line 2 baking trays with baking paper.
Combine curry paste and 1/4 cup yoghurt in a large glass or ceramic dish. Add chicken and turn to coat. Place chicken in a single layer on 1 of the prepared trays. Sprinkle chicken with fennel and bake for 40 - 45 minutes ir until browned and cooked through.
Meanwhile, place tomatoes and zucchini on remaining prepared tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake with chicken for 40 - 45 minutes or until golden and tender.
Warm naan bread as per packet instructions.
Combine cucumber and coriander in a small serving bowl.
Combine mint and remaining yoghurt in another serving bowl.
Serve tandoori chicken with roasted vegetables, naan, cucumber sambal and mint raita.
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