Tandoori Chicken

Tandoori chicken is such a flavourful mid-week dish. Although the chicken does need to marinate this can easily be prepared in the morning or the night before. For those who are vegetarian, feel free to omit the chicken, however, adding some tandoori paste to the lentil curry adds some more flavour


250g chicken thighs

4 tablespoon Tandoori paste

2 tablespoon Greek yoghurt

1/2 cup rice

1 onion

2 carrots cubed

1 zucchini

a handful green beans cut into small pieces

1 can tinned tomatoes

2 tablespoons curry powder

1 tablespoon garlic

1 teaspoon chilli

1/2 cup red lentils

1 50g packet coconut milk powder



  1. Mix yoghurt and tandoori paste in a large bowl
  2. Coat chicken and leave to marinate for 8 hours or overnight
  3. Preheat oven to 180 degrees
  4. Cut onion and put in a small pan with a tablespoon of oil
  5. In another saucepan, fill with water and put on to boil
  6. Add carrot, beans, grated zucchini, lentils
  7. Add tomatoes, curry powder, garlic and chilli and 150ml water to pan and turn to high
  8. Put chicken to cook for 20-25 minutes
  9. Add rice to cook for 18 minutes
  10. Once lentil curry has reduced dramatically, stir in coconut milk powder
  11. Drain rice and serve with lentil curry and tandoori chicken

Enjoy xx



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