What are the main ingredients in Oven-Baked Tandoori Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Oven-Baked Tandoori Chicken?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Oven-Baked Tandoori Chicken?

TANDOORI MARINADE: Place the yoghurt in a bowl and combine with the tandoori spice mix. Pat the chicken pieces dry with some paper towel, place in the bowl of marinade, and toss to coat. Allow to marinate for at least 15 minutes or as long as you have time for – even overnight! Preheat the oven to 200°C. Place the marinated chicken on a roasting tray and lightly season, reserving the remaining marinade in the bowl. Roast in the hot oven for 30-35 minutes until cooked through. WHILE THE CHICKEN MARINATES…: Make the sambal! Place the cumin seeds in a pan over a medium heat. Toast for 1-2 minutes until fragrant, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the diced baby tomatoes in a bowl with the diced onion (to taste) and the juice of 4 lime wedges. Toss together and stir through some lime zest to taste. Once the cumin seeds are cool, add half of them to the sambal along with a drizzle of oil. Toss, season to taste, and set aside for serving. CRISP THE KALE: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the chicken has 10 minutes remaining, baste it with the reserved yoghurt marinade and scatter the soft kale on the tray around it. Return the tray to the oven and cook for the remaining time until the kale and chicken skin are crispy. GOLDEN TURMERIC COUSCOUS: Boil the kettle. Place the couscous, turmeric, and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. When the kale has crisped, toss it through the couscous. DINNER IS SERVED!: Dish up a bed of vibrant kale and couscous, top with the tandoori roast chicken, and garnish with the remaining cumin seeds. Serve with a lime wedge and the fresh sambal on the side. Tuck in, Chef!

What should be prepared from my kitchen to make Oven-Baked Tandoori Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Oven-Baked Tandoori Chicken

Fragrance your chicken pieces with a blend of tandoori spices and yoghurt – marinate them overnight for extra flavour and succulence! With aromatic sides of turmeric-infused couscous and tomato sambal with fresh lime.

Oven-Baked Tandoori Chicken

with a spiced yoghurt marinade, whole wheat couscous & crispy kale

Hands on Time: 30 - 40 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Cumin Seeds
Free-range Chicken Pieces
Kale
Lime
Onion
Plain Yoghurt
Tandoori Spice Mix
Turmeric Powder
Vegetable Stock
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TANDOORI MARINADE
Place the yoghurt in a bowl and combine with the tandoori spice mix. Pat the chicken pieces dry with some paper towel, place in the bowl of marinade, and toss to coat. Allow to marinate for at least 15 minutes or as long as you have time for – even overnight! Preheat the oven to 200°C. Place the marinated chicken on a roasting tray and lightly season, reserving the remaining marinade in the bowl. Roast in the hot oven for 30-35 minutes until cooked through.
WHILE THE CHICKEN MARINATES…
Make the sambal! Place the cumin seeds in a pan over a medium heat. Toast for 1-2 minutes until fragrant, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the diced baby tomatoes in a bowl with the diced onion (to taste) and the juice of 2 lime wedges. Toss together and stir through some lime zest to taste. Once the cumin seeds are cool, add half of them to the sambal along with a drizzle of oil. Toss, season to taste, and set aside for serving.
CRISP THE KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the chicken has 10 minutes remaining, baste it with the reserved yoghurt marinade and scatter the soft kale on the tray around it. Return the tray to the oven and cook for the remaining time until the kale and chicken skin are crispy.
GOLDEN TURMERIC COUSCOUS
Boil the kettle. Place the couscous, turmeric, and stock in a shallow bowl and submerge in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. When the kale has crisped, toss it through the couscous.
DINNER IS SERVED!
Dish up a bed of vibrant kale and couscous, top with the tandoori roast chicken, and garnish with the remaining cumin seeds. Serve with a lime wedge and the fresh sambal on the side. Tuck in, Chef!

Plain Yoghurt - 50ml
Tandoori Spice Mix - 10ml
Free-Range Chicken Pieces - 2
Cumin Seeds - 1.25ml
Baby Tomatoes - 100g
Onion - 1
Lime - 1
Kale - 50g
Whole Wheat Couscous - 100ml
Turmeric Powder - 1.25ml
Vegetable Stock - 5ml

Download the Recipe

Serves 2

TANDOORI MARINADE
Place the yoghurt in a bowl and combine with the tandoori spice mix. Pat the chicken pieces dry with some paper towel, place in the bowl of marinade, and toss to coat. Allow to marinate for at least 15 minutes or as long as you have time for – even overnight! Preheat the oven to 200°C. Place the marinated chicken on a roasting tray and lightly season, reserving the remaining marinade in the bowl. Roast in the hot oven for 30-35 minutes until cooked through.
WHILE THE CHICKEN MARINATES…
Make the sambal! Place the cumin seeds in a pan over a medium heat. Toast for 1-2 minutes until fragrant, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the diced baby tomatoes in a bowl with the diced onion (to taste) and the juice of 4 lime wedges. Toss together and stir through some lime zest to taste. Once the cumin seeds are cool, add half of them to the sambal along with a drizzle of oil. Toss, season to taste, and set aside for serving.
CRISP THE KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the chicken has 10 minutes remaining, baste it with the reserved yoghurt marinade and scatter the soft kale on the tray around it. Return the tray to the oven and cook for the remaining time until the kale and chicken skin are crispy.
GOLDEN TURMERIC COUSCOUS
Boil the kettle. Place the couscous, turmeric, and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. When the kale has crisped, toss it through the couscous.
DINNER IS SERVED!
Dish up a bed of vibrant kale and couscous, top with the tandoori roast chicken, and garnish with the remaining cumin seeds. Serve with a lime wedge and the fresh sambal on the side. Tuck in, Chef!

Plain Yoghurt - 100ml
Tandoori Spice Mix - 20ml
Free-Range Chicken Pieces - 4
Cumin Seeds - 2.5ml
Baby Tomatoes - 200g
Onion - 1
Lime - 2
Kale - 100g
Whole Wheat Couscous - 200ml
Turmeric Powder - 2.5ml
Vegetable Stock - 10ml

Download the Recipe

Serves 3

TANDOORI MARINADE
Place the yoghurt in a bowl and combine with the tandoori spice mix. Pat the chicken pieces dry with some paper towel, place in the bowl of marinade, and toss to coat. Allow to marinate for at least 15 minutes or as long as you have time for – even overnight! Preheat the oven to 200°C. Place the marinated chicken on a roasting tray and lightly season, reserving the remaining marinade in the bowl. Roast in the hot oven for 30-35 minutes until cooked through.
WHILE THE CHICKEN MARINATES…
Make the sambal! Place the cumin seeds in a pan over a medium heat. Toast for 1-2 minutes until fragrant, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the diced baby tomatoes in a bowl with the diced onion (to taste) and the juice of 4 lime wedges. Toss together and stir through some lime zest to taste. Once the cumin seeds are cool, add half of them to the sambal along with a drizzle of oil. Toss, season to taste, and set aside for serving.
CRISP THE KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the chicken has 10 minutes remaining, baste it with the reserved yoghurt marinade and scatter the soft kale on the tray around it. Return the tray to the oven and cook for the remaining time until the kale and chicken skin are crispy.
GOLDEN TURMERIC COUSCOUS
Boil the kettle. Place the couscous, turmeric, and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. When the kale has crisped, toss it through the couscous.
DINNER IS SERVED!
Dish up a bed of vibrant kale and couscous, top with the tandoori roast chicken, and garnish with the remaining cumin seeds. Serve with a lime wedge and the fresh sambal on the side. Tuck in, Chef!

Plain Yoghurt - 100ml
Tandoori Spice Mix - 20ml
Free-Range Chicken Pieces - 4
Cumin Seeds - 2.5ml
Baby Tomatoes - 200g
Onion - 1
Lime - 2
Kale - 100g
Whole Wheat Couscous - 200ml
Turmeric Powder - 2.5ml
Vegetable Stock - 10ml

Download the Recipe

Serves 4

TANDOORI MARINADE
Place the yoghurt in a large bowl and combine with the tandoori spice mix. Pat the chicken pieces dry with some paper towel, place in the bowl of marinade, and toss to coat. Allow to marinate for at least 15 minutes or as long as you have time for – even overnight! Preheat the oven to 200°C. Place the marinated chicken on a roasting tray and lightly season, reserving the remaining marinade in the bowl. Roast in the hot oven for 35-40 minutes until cooked through.
WHILE THE CHICKEN MARINATES…
Make the sambal! Place the cumin seeds in a pan over a medium heat. Toast for 1-2 minutes until fragrant, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the diced baby tomatoes in a bowl with the diced onion (to taste) and the juice of 6 lime wedges. Toss together and stir through some lime zest to taste. Once the cumin seeds are cool, add half of them to the sambal along with a drizzle of oil. Toss, season to taste, and set aside for serving.
CRISP THE KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the chicken has 10 minutes remaining, baste it with the reserved yoghurt marinade and return to the oven along with the tray of soft kale. Roast for the remaining cooking time until the kale and chicken skin are crispy.
GOLDEN TURMERIC COUSCOUS
Boil the kettle. Place the couscous, turmeric, and stock in a shallow bowl and submerge in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. When the kale has crisped, toss it through the couscous.
DINNER IS SERVED!
Dish up a bed of vibrant kale and couscous, top with the tandoori roast chicken, and garnish with the remaining cumin seeds. Serve with a lime wedge and the fresh sambal on the side. Tuck in, Chef!