Tandoori Yoghurt Chicken

Treat yourself to this delicious, healthy version of one of our takeaway faves.

Tandoori Yoghurt Chicken

Servings 4
Total Time 35 mins



  • 400 grams kumara cut into 1cm rounds
  • 2 carrots cut into 1cm rounds
  • 1 tsp oil


  • 200 grams Brussels sprouts thinly sliced
  • 1 broccoli cut into small florets
  • 2 cloves garlic thinly sliced
  • 1 tsp oil
  • 3 Tbsp water
  • 25 grams sliced almonds


  • 550 grams free range chicken breasts thinly sliced
  • 1 tsp oil
  • 50 grams tandoori paste
  • ½ tsp salt
  • 150 grams yoghurt


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep kumara and carrot and toss with oil on 1-2 lined oven trays. Season with salt and pepper and roast in oven for 25-30 minutes, until golden and tender.
  • Prep Brussels sprouts, broccoli and garlic and set aside.
  • Pat chicken dry and thinly slice. Season lightly with salt and pepper.
  • Heat oil in a large fry-pan on high heat. Add chicken and cook for 2-3 minutes to seal. Add tandoori paste and salt and cook for 2-3 minutes, until chicken is cooked.
  • Remove pan from heat and stir through yoghurt. Season to taste with salt and pepper. Remove from pan and keep warm. Wipe out pan and reserve.
  • Heat oil in reserved pan on high heat. Add Brussels sprouts and broccoli and cook for about 2 minutes, until almost cooked. Add water measure and steam for 1 minute. Add garlic and almonds and fry for 1-2 minutes, until greens are tender. Season to taste with salt and pepper.
  • Serve kumara and greens with chicken.

Meet the Chef

Amber ‘Agria’

Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! Her favourite part of the role? Creating the recipes and eating them, of course! When it comes to local, New Zealand produce, Amber sure is a pro. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around.

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