Pan-Seared Tandoori Chicken with Roasties & Indian-Spiced Aioli

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Choice (4 Nights For 4) on Sunday, July 3, 2022.

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 Indian spiced aioli is the perfect finishing touch.

Ingredients

Chicken

600g free range chicken breasts, cut into steaks
1 pack tandoori paste
1 drizzle of oil

Roasties

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

To serve

4 Tbsp Indian-spiced aioli

Steps

Preheat oven to 230°C (or 210°C fan bake).
Dice potatoes and cut cauliflower into small florets. Toss on 1-2 lined oven trays with Indian spices 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.
Heat oil in a large frypan 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 Indian-spiced aioli.

Nutritional Information

Energy	1995 kj 477 kcal
Protein	43.3g
Carbohydrate	33.4g
Fat	16.2g