Chicken and vegetable traybake
50 min · 423 calories
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Oven chicken tikka with rice and roast cauliflower
Chicken pieces marinated in yogurt with gentle spices (garam masala, turmeric, paprika, ginger), roasted in the oven, with roast cauliflower, a little basmati rice and a kachumber salad.
45 min
total
4
people
484
calories per serving
Per serving
- 43 g
- Protein
- 47 g
- Carbs
- 12 g
- Fat
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Ingredients
4
- 660 gWhite chicken
- 200 gPlain yogurt
- 2 tspgaram masala
- 1 tspTurmeric powder
- 1 tspSweet paprika
- 15 gFresh ginger
- 3 cloveGarlic
- 1 pcCitrus limon (L.) Burm. f.
- 180 gBasmati Rice
- 400 gCauliflower
- 10 mlRapeseed oil
- 200 gCucumber
- 200 gRound tomato
- 80 gRed onion
- 10 gFresh cilantro
- 0.5 tspSalt
Allergens
milk
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Mix the yogurt, garam masala, turmeric, paprika, grated ginger and garlic, juice of half a lemon and salt. Coat the cubed chicken and marinate for at least 30 minutes.
Heat the oven to 220 °C. Spread the chicken and cauliflower florets on a tray, drizzle the cauliflower with oil and roast for 20 to 25 minutes.
Meanwhile, cook the basmati rice. Finely dice the cucumber, tomato and red onion and mix with coriander and the rest of the lemon.
Serve the chicken and cauliflower with the rice and salad.
Chef's tips
- •Marinating overnight in the fridge makes the chicken even more tender.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
