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Tandoori Chicken

Prep Time15 minsCook Time20 mins

Tandoori Chicken: An Indian classic for those who like things a bit spicy.

 2 tbsp Olive Oil
 500 g Chicken Breast
 150 g Tandoori Paste (store bought)
 2 Carrots (cut into coins)
 2 Zucchini (cut into coins)
 1 Broccolini bunch
 200 g Greek Style Natural Yoghurt
 2.50 cups Jasmine Rice
 5 cups Water

Begin by cutting the chicken, either in slices or cubes and placing in a large bowl.


Add the tandoori paste to the chicken and most of your yoghurt, putting some yoghurt aside to add to the meal at the end.


Stir together well and let sit while you prepare the other ingredients.


Fill a medium sized saucepan with water and bring to the boil, stirring while you add the rice. Cover with lid and let simmer for approximately 20 minutes or until rice is soft and fluffy.


In a large, oiled frying pan or wok, bring to a medium heat and add the vegetables, tossing frequently as they soften and cook.


Meanwhile, while the vegetables are cooking, bring another oiled frying pan to medium heat and add the chicken. Cook on each side for 4-5 minutes or until chicken is fully cooked through.


Serve up the rice with vegetables and top with tandoori chicken and left over yoghurt.

Nutrition Facts

Serving Size 1

Servings 5

Amount Per Serving
Calories 560
% Daily Value *
Total Fat 5.2g8%
Total Carbohydrate 85.2g29%
Protein 41.4g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.