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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.