Crispy Tandoori Chicken & Chips
Directions
- 1Add chicken thighs to a baking dish.
- 2Season chicken with Tandoori Masala, black pepper, paprika, garlic, cumin, coriander.
- 3Add olive oil, yogurt, and a squeeze of lemon juice to the chicken.
- 4Mix the chicken thoroughly until all ingredients are well combined.
- 5Prepare the creamy coleslaw by adding green cabbage, grated carrots, red onion, and coriander to a bowl.
- 6Season the coleslaw ingredients with salt and pepper.
- 7Add yogurt, light mayo, a drizzle of honey, and a squeeze of lemon juice to the coleslaw.
- 8Mix the coleslaw ingredients well.
- 9Store the coleslaw in a separate container and refrigerate to keep it fresh and crisp.
- 10Spread the marinated chicken thighs evenly on a sheet pan.
- 11Oven bake or air fry the chicken for 20-25 minutes at 200C / 400F until golden brown and juicy.
- 12Slice white potatoes into fries.
- 13Season the potato fries with black pepper and garlic powder.
- 14Spray cooking oil on the seasoned fries.
- 15Mix the fries well to ensure even coating of seasoning and oil.
- 16Oven bake or air fry the fries for 22-27 minutes at 200C / 400F until golden and crispy.
- 17Once the fries are cooked, sprinkle salt to taste.
- 18Slice the cooked chicken into cubes.
- 19Serve the chicken, fries, and coleslaw in individual meal prep containers.
Ingredients
- 1100 g boneless skinless chicken thighs
- 2 Tsp Tandoori Masala
- 1 Tsp black pepper
- 2 Tsp smoked paprika
- 2 Tsp garlic powder
- 1.5 Tsp cumin
- 1.5 Tsp coriander powder
- 4 Tsp olive oil
- 80 g fat free yogurt
- 0.75 lemon juice
- 1100 g uncooked white or yellow potatoes
- 1.5 Tsp black pepper
- 1.5 Tsp garlic powder
- avocado oil spray
- salt
- 300 g green cabbage
- 250 g carrots
- 150 g red onion
- 2 Tsp fresh coriander
- 0.5 Tsp salt
- 0.5 Tsp pepper
- 100 g fat free yogurt
- 80 g light mayo
- 20 g honey
- 0.75 lemon juice
Equipment
baking dishbowlcontainersheet panovenair fryerknifechopping board
Tips
- Mix the chicken until you lose patience for maximum flavor absorption.
- Store coleslaw separately in a container to keep it fresh and crisp for the week.
- Rest the chicken for 5 minutes after cooking before slicing and mix in all the resting juices to retain flavor.
- Add salt to fries after cooking to prevent moisture release and maintain crispiness.
- Reheat chicken and fries in an air fryer for 5 minutes at 190C.
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