Reduced-fat natural yoghurt
Skinless chicken thigh
550 g, fat trimmed, halved (buy 600g lovely legs)
½ tsp, crushed
4 medium, halved
3 medium, coarsely chopped
140 g, (2 x 70g pieces)
2 medium, finely chopped
⅓ cup(s), chopped
¼ cup(s), chopped
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
- Combine curry paste and ¼ cup (70g) yoghurt in a large glass or ceramic bowl. Add chicken and turn to coat. Place chicken in a single layer on 1 of the prepared trays. Sprinkle chicken with fennel and bake for 45–50 minutes or until browned and cooked through.
- Meanwhile, place tomatoes and zucchini on remaining prepared tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake with chicken for 40–45 minutes or until golden and tender. Warm naan bread following packet instructions.
- Combine cucumber and coriander in a small serving bowl. Combine mint and remaining yoghurt in another serving bowl. Serve tandoori chicken with roasted vegetables, naan, cucumber sambal and mint raita.