Indian-Inspired Chicken with Tikka Sauce

New

Very High Fibre

High Protein

Discovery

Indian-Inspired Chicken with Tikka Sauce

with Roasted Veggies, Cilantro and Yogurt Sauce

30 min

Difficulty: 2/3

Indian

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

30-min-or-less

Very High Fibre

Classic-plates

High Protein

Discovery

South-southeastasian

Ingredients

Chicken Breasts

2 unit(s)

Yellow Potato

300 g

Carrot

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Cilantro

7 g

Tikka Sauce

0.5 cup

Yogurt Sauce

3 tbsp

Indian Spice Mix

9 g

Butter

1 tbsp

Oil

3 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut potatoes into 1/2-inch pieces.
Core, then cut pepper into 1/2-inch pieces.
Peel, then halve carrot lengthwise. Cut into 1/2-inch thick half moons.

To a parchment-lined baking sheet, add potatoes, peppers, carrots and 2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with half the Indian Spice Mix, salt and pepper. Toss to coat.
Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden-brown.

Meanwhile, pat chicken dry with paper towels. Season with remaining Indian Spice Mix, salt and pepper.
Heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**
Carefully wipe the pan clean.

Meanwhile, roughly chop cilantro.
Heat a small pot over medium. When the pan is hot, add tikka sauce, 1/4 cup (1/3 cup) water and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until warmed through.
Add half the cilantro. Stir to combine. Season with salt and pepper.