Tandoori Chicken Tray Bake

Dinner

5 June

Prep time 5m | Cook time 30m | Servings 4

INGREDIENTS

MARINADE

1 1/2 cups plain greek yoghurt

2 tbsp olive oil

1 ½ tbsp lemon juice

2 tsp ginger , grated

5 garlic cloves , minced

3 tsp garam masala

1 ½ tbsp kashmiri chilli powder

1 tsp turmeric powder

2 tsp cumin

2 ½ tsp coriander powder

½ tsp chilli powder, adjust to taste

1 tsp salt

1 kg chopped roasting vegetables (eg: carrots, sweet potato, zucchini)

3 cloves of garlic chopped

800g chicken breast fillets

2 lemons sliced

MINT YOGHURT (OPTIONAL)

1 cup plain yoghurt

½ cup mint leaves, packed

Salt and pepper

Olive oil

METHOD

Preheat the oven to 220C/200C fan forced. Place the vegetables on a large baking tray and season. Roast for 10 minutes.
Meanwhile, combine the marinade ingredients and whisk well. Place the chicken and tandoori marinade in a large bowl. Toss well to coat the chicken.
Place lemon slices and chicken on top of the vegetables. Return to the oven for 20 minutes or until the chicken is cooked through.
Combine ingredients for mint yoghurt and place in aside in the fridge.
When chicken in cooked through: Turn on the grill and grill for 3-4 minutes or until the chicken is starting to brown slightly. Serve with mint yoghurt.

Enjoy x

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