
Tandoori Chicken Breasts
with Cauliflower, Buttery Bulgur & Raita
640 cals
25 mins
Description
Ask not just what tandoori paste can do for chicken but also what the Air Fryer can do for tandoori paste: the deliciousness is totally sealed in on this juicy platter. Complete it with minty roasted cauliflower and wholesome bulgur over a creamy raita spread.
Contains:
Milk • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
300g Cauliflower florets
14g Mint
1 Lemon
10ml Tandoori paste
80g Bulgur
60g Garlic-cucumber yogurt (raita)
Nutrition
Total fat | 30g |
Saturated Fat | 11g |
Sodium | 550mg |
Total carbs | 48g |
Sugar | 7g |
Protein | 49g |
Fibres | 12g |
Recipe Instructions

Step 1: Roast the cauliflower
- Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
- Pick the mint leaves off the stems; roughly chop the leaves.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 22 min., until lightly browned and tender.
- Sprinkle with ½ the mint; toss well.

Step 2: Cook the bulgur
- Meanwhile, quarter the lemon.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Add the juice of 1 lemon wedge and 2 tbsp butter (double both for 4 portions). Fluff the bulgur.

Step 3: Fry the chicken
- Meanwhile, pat the chicken* dry; season with S&P.
- In a medium bowl, toss with the tandoori paste, a drizzle of oil and the juice of 1 remaining lemon wedge (double for 4 portions).
- Place in the air fryer and fry, 13 to 15 min., until browned and cooked through.
- Chicken thighs: 12 to 14 min.

Step 4: Plate your dish
- Divide the raita between your plates and spread out in a circular motion.
- Top with the bulgur, cauliflower and chicken (slice beforehand if desired).
- Garnish with the remaining mint and lemon wedges. Bon appétit!

Step 5: Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.