Tandoori Chicken & Potato Bowl
80Min
1Servings
543Cal
HardLevel
Gluten free
Ingredients
Main Ingredients
potato (diced)
200 g
chicken breast (diced)
125 g
tandoori paste
40 g
low fat Greek yoghurt
60 g
garlic (minced)
1 tsp
onion (diced)
50 g
paneer cheese (diced)
50 g
salt
1 pinch
black pepper
1 pinch
Instructions
1
Preheat oven
Preheat oven to 180°C.
5 min180°C
2
Prepare potatoes
Dice potatoes and microwave for 5 minutes to soften.
5 min
3
Prepare chicken and vegetables
Dice chicken breast, onion and paneer. Mince garlic.
10 min
4
Mix chicken with marinade
Combine chicken, tandoori paste, Greek yoghurt, garlic, salt and pepper in a bowl.
5 min
5
Assemble bowl
Place diced potatoes, marinated chicken, onion and paneer in a 720ml bowl.
5 min
6
Bake
Bake assembled bowl for 50 minutes until chicken is fully cooked and potatoes are tender.
50 min180°Ctimer 50 min
Original recipe
Storage
Fridge: 2 days
Freezer: 60 days
Reheat: Microwave 3-4 minutes or oven 180°C for 10 minutes
Store in airtight container. Reheat thoroughly before serving.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.