Spiced Tandoori Chicken Feast

Ingredients

• 500g chicken thighs (boneless)
• 2 tablespoons tandoori spice mix
• 150g Greek yogurt
• 1 tablespoon lemon juice
• 400g cauliflower florets
• 300g baby potatoes
• 1 tablespoon olive oil
• Salt to taste
• Fresh cilantro for garnish

Method

1. 1

   1. Preheat your air fryer to 200°C (400°F).

2. 2

   2. In a bowl, mix the Greek yogurt, tandoori spice mix, lemon juice, and salt to create the marinade. Coat the chicken thighs thoroughly in the marinade and let them rest for 10 minutes while preparing the other components.

3. 3

   3. Meanwhile, wash and halve the baby potatoes, then toss them in olive oil and salt. Place the potatoes in the air fryer basket and cook for 10 minutes at 200°C (400°F).

4. 4

   4. After 10 minutes, add the seasoned chicken thighs on top of the potatoes and cook for an additional 14 minutes, flipping the chicken halfway through at the 7-minute mark.

5. 5

   5. While the chicken and potatoes are cooking, toss the cauliflower florets in a little olive oil and your choice of seasoning (like paprika or cumin). After the chicken has cooked for 10 minutes, add the cauliflower to the basket around the chicken and potatoes for the last 8 minutes.

6. 6

   6. Once the timer goes off, ensure the chicken reaches an internal temperature of 75°C (165°F). If necessary, give it an additional 2-3 minutes. Then, let the chicken rest for 5 minutes before slicing.

7. 7

   7. Plate the meal by arranging the crispy potatoes, cauliflower, and sliced tandoori chicken. Garnish with fresh cilantro and serve immediately.

Swaps & variations

• Chicken thighs can be replaced with chicken breasts or tofu for a vegetarian option.
• Cauliflower can be substituted with broccoli or Brussels sprouts.
• Baby potatoes can be switched for sweet potatoes or mashed potatoes.

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for best results.