Tandoori Chicken with Pumpkin Sabzi and Saffron Yoghurt

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 10, 2018.

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Saffron has an incredibly vibrant colour. Make sure to stir the saffron yoghurt again just before serving as it will continue to release colour while it stands.

Ingredients

PUMPKIN SABZI

200g peeled pumpkin, diced 1-2cm
½ carrot, diced 1-2cm
¼ cauliflower, cut into small florets
½ red onion, roughly chopped
½ tsp sabzi spice
1 tsp oil or spray oil
½ bag baby kale
1 pack chopped, roasted peanuts
Juice of ¼ lime

CHICKEN

275g lean chicken breast steaks
2-3 tsp tandoori chicken spice
1 Tbsp thick & creamy yoghurt
1 clove garlic, minced
2 tsp grated ginger
1 tsp oil

YOGHURT

2 Tbsp thick & creamy yoghurt
¼-½ pottle saffron

TO SERVE

¼ lime, cut into wedges
2 Tbsp chopped coriander

Steps

Preheat oven to 230ºC. Line an oven tray with baking paper.
Prep & cook pumpkin sabzi. Toss pumpkin, carrot, cauliflower, onion and sabzi spice with oil on prepared tray. Season and bake for 18-20 minutes, until tender and lightly golden.
Marinate chicken. Add chicken, tandoori spice, first measure of yoghurt, ginger and garlic to a medium bowl. Toss to coat and leave to marinate for 5 minutes
Make yoghurt. In a small bowl, mix together yoghurt and saffron and season. Set aside.
Cook chicken. Heat oil in a large fry-pan on medium-high heat. Season chicken and cook for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest. Slice thickly.
Prep garnishes.
Finish pumpkin sabzi. Toss kale and peanuts through cooked veggies on tray. Squeeze over lime juice and season.
To serve, spoon yoghurt onto each plate. Top with pumpkin sabzi and chicken. Squeeze over lime wedges and sprinkle over coriander.

Nutritional Information

Energy	1826 kj 436 kcal
Protein	42.1g
Carbohydrate	20.2g
Fat	21.1g