Tandoori Chicken Traybake with Spiced Cauliflower
Ingredients
- 8 bone-in chicken thighs
- 1 cauliflower
- 150 g natural yoghurt
- 3 tbsp tandoori masala spice blend
- 3 garlic cloves
- 20 g fresh ginger
- 2 tbsp vegetable oil
- 1 lemon
Nutrition (per serving)
- Calories
- 619 kcal
- Protein
- 49.5 g
- Carbohydrate
- 11.9 g
- of which sugars
- 7.2 g
- Fat
- 40.5 g
- of which saturates
- 10.4 g
- Fibre
- 6.5 g
- Salt
- 0.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 220°C/200°C fan. Mix the yoghurt with the tandoori spice, grated garlic, grated ginger, oil, and lemon juice. Season well.
- 2
Slash the chicken thighs deeply and coat thoroughly in the tandoori marinade.
- 3
Break the cauliflower into florets and toss in any remaining marinade. Spread across a large roasting tin.
- 4
Place the marinated chicken thighs on top of the cauliflower, skin-side up.
- 5
Roast for 40–45 minutes until the chicken is charred at the edges and cooked through. Serve with warm naan, mango chutney, and a cucumber raita.
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