Tandoori chicken and cauliflower bake recipe
Created by The Tesco Recipes team
Roast tandoori-spiced chicken thighs on a bed of lentils and leeks and serve topped with sweet pomegranate and fragrant coriander for a fresh, vibrant meal. This weeknight winner is also high in protein and provides 2 of your 5-a-day!
See method- Serves 4
- Takes 50 mins
- 416 calories / serving
Ingredients
- 1 tbsp cumin seeds
- 1 large leek, trimmed and thinly sliced
- 400g tin green lentils, drained and rinsed
- 100g 0% fat Tesco Finest Greek-style yogurt
- 2 tbsp mild tandoori curry powder
- 1 tbsp garlic & ginger paste
- 600g pack boneless, skinless chicken thighs, excess fat discarded, larger thighs halved
- 400g pack cauliflower & broccoli florets
- 1 reduced-salt chicken stock cube, made up to 150ml
- 20g fresh coriander, chopped
- 80g pomegranate seeds
- 1 lime, cut into wedges
- 4 roti, warmed, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1745kJ 416.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 10g
of the Reference intake
Carbohydrate 22.7gProtein 39.8gFibre 8.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and toast the cumin seeds on a baking tray for 2-3 mins until fragrant. Set aside.
- Toss the leek and lentils together and scatter over the base of a roasting tray.
- In a bowl, mix the yogurt, curry powder, garlic & ginger paste and cumin seeds together until well combined. Toss through the chicken, cauliflower and broccoli. Arrange in a single layer over the leek and lentils and roast for 30 mins until lightly golden. Pour over the stock and roast for a further 8-10 mins until the chicken is cooked through.
- Scatter over the coriander and pomegranate seeds; serve with lime wedges and roti, if you like.
- Tip: To get ahead, cover and marinate the chicken, cauliflower and broccoli for up to 24 hours in the fridge.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
