Directions
- 1Place boneless chicken thighs in a baking dish.
- 2Add tandoori masala, black pepper, paprika, garlic, cumin, and coriander powder to the chicken.
- 3Drizzle olive oil over the chicken.
- 4Add yogurt and a squeeze of lemon juice.
- 5Mix the chicken and seasonings until well combined.
- 6In a separate bowl, add thinly sliced green cabbage, grated carrots, thinly sliced red onion, and chopped coriander.
- 7Season the coleslaw ingredients with salt and pepper.
- 8Add yogurt, light mayo, a drizzle of honey, and lemon juice to the coleslaw ingredients.
- 9Mix the coleslaw well.
- 10Transfer the coleslaw into a separate container and refrigerate to keep it fresh and crisp.
- 11Spread the marinated chicken thighs on a sheet pan lined with parchment paper.
- 12Oven bake or air fry the chicken for 20-25 minutes at 200°C / 400°F until golden brown and juicy.
- 13Slice white potatoes into fries.
- 14Place the potato fries on a sheet pan.
- 15Season the fries with black pepper and garlic powder.
- 16Spray cooking oil over the seasoned fries.
- 17Mix the fries well to ensure even seasoning.
- 18Oven bake or air fry the fries for 22-27 minutes at 200°C / 400°F until golden and crispy.
- 19Once cooked, sprinkle salt over the fries to taste.
- 20Slice the cooked chicken into delicious cubes.
- 21Serve the sliced chicken with the fries and coleslaw.
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 squeeze 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 squeeze lemon juice
Equipment
baking dishsheet panbowlchopping boardknifetongsmeasuring spoon
Tips
- Store coleslaw in a separate container and refrigerate to keep fresh and crisp for the week.
- Rest chicken for 5 minutes after cooking before slicing into cubes and mix in all the resting juices.
- Season fries with garlic and pepper only before cooking; add salt after cooking to prevent moisture release.
- Reheat chicken and fries in an air fryer for 5 minutes at 190°C (375°F) for best results.
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