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Spiced Chicken & Tandoori Roasted Pumpkin

Spiced Chicken & Tandoori Roasted Pumpkin

with Salad & Cucumber Raita

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Sure, we’ve all heard of tandoori chicken, but this tandoori roasted pumpkin is the game-changer we've been salivating for. Paired with lightly spiced chicken thighs and a cucumber raita to cool things down, this is a quirky take on an Indian classic done right.

Tags:Low Calorie
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled & chopped pumpkin

1 packet

tandoori paste

1 packet

Greek-style yoghurt

(ContainsMilk)

2 clove

garlic

1 unit

cucumber

1 bunch

mint

1 packet

chicken thigh

1 sachet

mild North Indian spice blend

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 unit

carrot

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)1860 kJ
Fat16.6 g
of which saturates4.5 g
Carbohydrate28.9 g
of which sugars21 g
Dietary Fibre0 g
Protein40 g
Cholesterol0 mg
Sodium874 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. In a large bowl, combine the tandoori paste, yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a generous pinch of salt and a drizzle of olive oil. Add the peeled & chopped pumpkin and toss to coat. Place the pumpkin on an oven tray lined with baking paper and spread in an even layer. Roast until tender, 20-25 minutes.

TIP: If the pumpkin doesn't fit in a single layer, spread across two trays!

2

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Finely chop the cucumber. Grate the carrot (unpeeled). Pick and finely chop the mint leaves.

3

In a medium bowl, combine the garlic, mild North Indian spice blend, a good pinch of salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.

4

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Set aside.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

5

While the chicken is cooking, combine 1/2 the cucumber, 1/2 the mint and the remaining yoghurt in a small bowl. Season with salt and pepper. Set aside. In a second medium bowl, add the carrot, baby spinach leaves, remaining cucumber and remaining mint. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.

6

Thickly slice the chicken. Divide the spiced chicken, tandoori roasted pumpkin and salad between plates. Spoon any resting juices over the chicken. Sprinkle over the toasted almonds and serve with the cucumber raita.