Tandoori chicken breasts - Extra large standard

Tandoori Chicken Breasts

with Cauliflower, Buttery Bulgur & Raita

640 cals

25 mins

Spicy
Pre-chopped
Air fryer

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

Tandoori Chicken Breasts - Step #1 Roast the cauliflower
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.
Tandoori Chicken Breasts - Step #2 Cook the bulgur
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.
Tandoori Chicken Breasts - Step #3 Fry the chicken
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.
Tandoori Chicken Breasts - Step #4 Plate your dish
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!
Tandoori Chicken Breasts - Step #5 Goodfood X L'Abattoir: Expectedly unexpected
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.