Tandoori Chicken with Indian Style Roasties & Bombay Aioli

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, April 11, 2021.

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Tandoori paste is a popular marinade in India, Pakistan and here in New Zealand. Ours is used to lend flavour to free range chicken and is served alongside spiced roasties which are inspired by aloo gobi, a delicious vegetarian dish. A dollop of Bombay aioli is the perfect finishing touch.

Ingredients

Roasties

100g baby spinach
1 pack sliced almonds
800g potatoes, diced 2cm
1/2 cauliflower, cut into small florets
1 pack Indian spices
1 drizzle of oil
250g frozen peas

Chicken

1 drizzle of oil
1 pack tandoori paste
600g free range chicken breasts

To serve

4 Tbsp Bombay aioli

Steps

Preheat oven to 230°C (or 210°C fan bake).
Prep potatoes and cauliflower and toss on 1-2 lined oven trays with Indian spices (leave some plain for little foodies) and oil. Cook for about 25 minutes, until tender and golden. Swap trays halfway through cooking. After 25 minutes, toss through peas and almonds and cook for 5 minutes further, until peas are hot through. Toss through spinach and season to taste with salt and pepper.
Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss chicken in a large bowl with tandoori paste and season with salt. Set aside to marinate for about 5 minutes. Keep some chicken plain for fussy little foodies.
Heat oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, then slice thickly.
Chicken with roasties and Bombay aioli.

Nutritional Information

Energy	2143 kj 512 kcal
Protein	42.8g
Carbohydrate	30.1g
Fat	22.2g