Recipes by David Grenier
Photography by Michael Alberstat
First published in Wish Winter 2008
food
Tandoori Chicken
A succulent chicken dish sure to awaken your senses
Ingredients
| 3 tbsp | tandoori paste |
| 2 tbsp | plain yogurt |
| 6 | chicken breasts, skinless, boneless |
| 4 cups | quartered mini white potatoes (about 1 lb) |
| 2 cups | sliced carrots |
| 1 | medium white onion, cut into 12 wedges |
| 2 tsp | ground cumin |
| 1 tsp | ground coriander |
Instructions
- Preheat oven to 450ºF. Line a 9- x 13-inch baking dish with parchment paper.
- In a medium glass* bowl, combine tandoori paste and yogurt until smooth, add chicken and toss to cover. Place chicken in baking dish.
- In a large bowl, toss remaining ingredients to coat, and season with salt and pepper. Arrange vegetables on a sheet pan and place in oven, beside baking dish. Roast chicken until cooked through and vegetables until tender, about 20 minutes. Serve with mango chutney.
Nutritional information
Nutrients per serving: 456 calories, 9 g fat, 68 g protein, 21 g carbs, 3 g fibre. Excellent source of vitamin A.
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