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Easy Creamy Tandoori Kefir Chicken
Who said midweek dinners have to be boring? Here, you'll coat juicy British chicken thighs in a warm and tangy dressing, made with tandoori spices and kefir. The roast until charred. Serve over fragrant curried rice, with a refreshing tomato and cucumber salad on the side.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 1 onion
- 1 tbsp red wine vinegar (use half)
- 1 handful of fresh coriander
- 250ml kefir (Milk)
- 80g brown rice (brown rice (100%))
- 1 tbsp tandoori spice blend (Turmeric, Coriander, Smoked Paprika, Cumin, Ginger)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 110g baby tomatoes
- 80g baby spinach
- 1 cucumber
- 300g British Free Range chicken thighs
Nutritional Information
Calories: 618
Protein: 43g
Carbs: 47g
Fat: 28g
Ingredients
- 250ml kefir (use half) (Milk)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp tandoori spice blend (use half) (Turmeric, Coriander, Smoked Paprika, Cumin, Ginger)
- 1 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 150g British Free Range chicken thighs (use half)
- 1 onion (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 cucumber (use half)
- 110g baby tomatoes (use half)
- 80g baby spinach (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 553
Protein: 27g
Carbs: 47g
Fat: 28g
Easy Creamy Tandoori Kefir Chicken
Who said midweek dinners have to be boring? Here, you'll coat juicy British chicken thighs in a warm and tangy dressing, made with tandoori spices and kefir. The roast until charred. Serve over fragrant curried rice, with a refreshing tomato and cucumber salad on the side.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a small bowl & a medium mixing bowl
Get the rice on
- Add the rice and half the curry powder to the saucepan and boil for 25-30 mins
- Thinly slice the onion. In the medium bowl, mix the onion and the half sachet of red wine vinegar
- Season with salt and pepper and leave to pickle
Marinate & cook the chicken
- In the small bowl the kefir and the tikka paste in the small bowl and season generously with salt and pepper
- Lay the chicken flat onto the lined baking tray, drizzle over 1/2 tbsp oil and sprinkle of the remaining curry powder and tandoori spice blend onto both sides. Then coat with half of the kefir dressing
- Bake for 16 mins / air fryer 12-15 mins, until cooked through
Make the salad
- Halve the tomatoes
- Halve the cucumber lengthways then cut into half moons. Finely chop the coriander
- Combine all in the onion bowl with 1 tsp oil. Season generously with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Rinse the spinach
- In the final minute of the rice cooking, add the spinach, then drain together
- Serve the chicken thighs and rice into bowls with the salad
- Spoon over the remaining kefir dressing
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