Veggie Tikka & chapatis with masala yoghurt & salad
Appliance/Function:
Equipment
- 1 Large bowl
Ingredients
*Chicken
- 1 tsp cumin
- 1 tsp coriander
- 1 ½ tsp garam masala
- ¼ cup tomato paste
- 1 tbsp honey
- ½ cup Greek yoghurt
- 1 tbsp olive oil
- 500 g plant-based *chicken
Masala yoghurt
- 1 tsp honey
- ½ tsp garam masala
Flatbread
- 6 flatbread or gluten-free bread
Salad
- 1 tomato
- 1 cucumber
- 1 cup baby spinach
- 1 bunch coriander
- 1 tbsp olive oil
- 2 tsp apple cider vinegar
Instructions
Marinade chicken*
- Combine 1 tsp cumin, 1 tsp coriander, 1 ½ tsp garam masala, ¼ cup tomato paste, 1 tbsp honey, 1 tbsp of the yoghurt and 1 tbsp olive oil in a large bowl and season with salt and pepper. Cut 500 g plant-based *chicken into bite-sized chunks. Add to the marinade and stir to coat.
Make masala yoghurt
- Combine the remaining yoghurt, 1 tsp honey and ½ tsp garam masala in a bowl. Season with salt and pepper and set aside.
Heat flatbread
- Heat a chargrill or large frypan over medium-high heat until hot. Cook 6 flatbread, in batches, for 30 seconds each side or until warmed through and slightly charred. Remove from the pan and cover with a clean tea towel to keep warm.
Cook *chicken
- Reheat the pan over medium-high heat until hot. Cook the chicken according to packet directions.
Make salad
- Meanwhile, adding to a bowl as you go - roughly chop 1 tomato, 1 cucumber, 1 cup baby spinach and 1 bunch coriander, discarding the stems. Add 1 tbsp olive oil and 2 tsp apple cider vinegar, season with salt and pepper and toss to coat.
To serve
- Divide the chicken tikka masala, flatbread and salad between plates. Drizzle with the masala yoghurt to serve.
Nutrition
Calories: 467kcal | Carbohydrates: 50g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 837mg | Potassium: 426mg | Fiber: 16g | Sugar: 14g | Calcium: 196mg | Iron: 3mg