Only using your blender to make morning smoothies? We are going to show you a whole new culinary world of possiblities, Chef! Used in this recipe to make the ultimate tandoori paste, chicken is oven-roased with this coating to infuse NOMU Indian Rub spice, cinnamon, sugar & chilli flakes into the meat. Served on a steaming bed of rice with crispy chickpeas. Don’t forget the charred pineapple and coriander-infused yoghurt.
Tandoori Chicken Traybake
Tandoori Chicken Traybake
with charred pineapple & coriander yoghurt
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Chickpeas
- Dijon & Vinegar
- Free-range Chicken Pieces
- Fresh Coriander
- Fresh Ginger
- Fresh Pineapple Rings
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- Leeks
- Tandoori Spice Blend
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
- Paper Towel
SOME PREP
Preheat the oven to 200°C. Peel the garlic and ginger. Add the Leeks, the dijon & vinegar, the garlic, the ginger, the tandoori spice blend, and 30ml [60ml]|#7DA0D7 of oil to a blender. Pulse until a smooth paste.
ROAST
Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat with ½ of the paste and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chickpeas
Coat the Chickpeas in oil, the remaining paste, and season. When the roast has 12-15 minutes to go, scatter the chickpeas over the roast and roast for the remaining time until crispy. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
CHARRED PINEAPPLE & SOME PREP
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside. In a small bowl, combine the yoghurt with ½ of the coriander.
TIME TO EAT
Dish up the rice, top with the roast and all the tray juices. Top with dollops of the coriander yoghurt, side with the charred pineapple and garnish with the remaining coriander. Dig in, Chef!
SOME PREP
Preheat the oven to 200°C. Peel the garlic and ginger. Add the Leeks, the dijon & vinegar, the garlic, the ginger, the tandoori spice blend, and 30ml [60ml]|#7DA0D7 of oil to a blender. Pulse until a smooth paste.
ROAST
Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat with ½ of the paste and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chickpeas
Coat the Chickpeas in oil, the remaining paste, and season. When the roast has 12-15 minutes to go, scatter the chickpeas over the roast and roast for the remaining time until crispy. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
CHARRED PINEAPPLE & SOME PREP
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside. In a small bowl, combine the yoghurt with ½ of the coriander.
TIME TO EAT
Dish up the rice, top with the roast and all the tray juices. Top with dollops of the coriander yoghurt, side with the charred pineapple and garnish with the remaining coriander. Dig in, Chef!
SOME PREP
Preheat the oven to 200°C. Peel the garlic and ginger. Add the Leeks, the dijon & vinegar, the garlic, the ginger, the tandoori spice blend, and 90ml [125ml]|#7DA0D7 of oil to a blender. Pulse until a smooth paste.
ROAST
Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat with ½ of the paste and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chickpeas
Coat the Chickpeas in oil, the remaining paste, and season. When the roast has 12-15 minutes to go, scatter the chickpeas over the roast and roast for the remaining time until crispy. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
CHARRED PINEAPPLE & SOME PREP
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside. In a small bowl, combine the yoghurt with ½ of the coriander.
TIME TO EAT
Dish up the rice, top with the roast and all the tray juices. Top with dollops of the coriander yoghurt, side with the charred pineapple and garnish with the remaining coriander. Dig in, Chef!
SOME PREP
Preheat the oven to 200°C. Peel the garlic and ginger. Add the Leeks, the dijon & vinegar, the garlic, the ginger, the tandoori spice blend, and 90ml [125ml]|#7DA0D7 of oil to a blender. Pulse until a smooth paste.
ROAST
Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat with ½ of the paste and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chickpeas
Coat the Chickpeas in oil, the remaining paste, and season. When the roast has 12-15 minutes to go, scatter the chickpeas over the roast and roast for the remaining time until crispy. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
CHARRED PINEAPPLE & SOME PREP
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside. In a small bowl, combine the yoghurt with ½ of the coriander.
TIME TO EAT
Dish up the rice, top with the roast and all the tray juices. Top with dollops of the coriander yoghurt, side with the charred pineapple and garnish with the remaining coriander. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Tandoori Chicken Traybake?
The preparation time for Tandoori Chicken Traybake with charred pineapple & coriander yoghurt is between 25 and 45 minutes.
What is the total time required to make Tandoori Chicken Traybake with charred pineapple & coriander yoghurt?
The total time required to make Tandoori Chicken Traybake with charred pineapple & coriander yoghurt is between 40 and 60 minutes.
How many servings does Tandoori Chicken Traybake provide?
4 servings
What are the main ingredients in Tandoori Chicken Traybake?
Chicken, Chickpeas, Dijon & Vinegar, Free-range Chicken Pieces, Fresh Coriander, Fresh Ginger, Fresh Pineapple Rings, Garlic Clove, Garlic Cloves, Greek Yoghurt, Leeks, Tandoori Spice Blend, White Basmati Rice
What is the nutritional information of Tandoori Chicken Traybake?
Calories: 1136, Carbs: 126 grams, Fat: grams, Protein: 73.5 grams, Sugar: 29.5 grams, Salt: 733 grams
How do I prepare Tandoori Chicken Traybake?
SOME PREP: Preheat the oven to 200°C. Peel the garlic and ginger. Add the leeks, the dijon & vinegar, the garlic, the ginger, the tandoori spice blend, and 30ml [60ml]|#7DA0D7 of oil to a blender. Pulse until a smooth paste. CHARRED PINEAPPLE & SOME PREP: Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside. In a small bowl, combine the yoghurt with ½ of the coriander. ROAST: Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat with ½ of the paste and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TIME TO EAT: Dish up the rice, top with the roast and all the tray juices. Top with dollops of the coriander yoghurt, side with the charred pineapple and garnish with the remaining coriander. Dig in, Chef! CHICKPEAS: Coat the chickpeas in oil, the remaining paste, and season. When the roast has 12-15 minutes to go, scatter the chickpeas over the roast and roast for the remaining time until crispy. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Tandoori Chicken Traybake?
Chicken, Chickpeas, Dijon & Vinegar, Free-range Chicken Pieces, Fresh Coriander, Fresh Ginger, Fresh Pineapple Rings, Garlic Clove, Garlic Cloves, Greek Yoghurt, Leeks, Tandoori Spice Blend, White Basmati Rice
How many calories does Tandoori Chicken Traybake have?
1136 calories
How much fat content does Tandoori Chicken Traybake have?
grams
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