Tandoori chicken with a broccoli, chickpea and cauliflower salad

Ingredients

600g chicken thighs (about 5-6 thighs)

¼ cup of natural yoghurt

1 ½ tbsp tandoori spice rub (about half the recipe-below)

Method

You can half the thighs if you like. Mix together and marinate overnight if you can. Try and make leftovers as this makes a great salad!

I served this with a cauliflower, broccoli and chickpea salad (recipe below)

Tandoori spice rub

Makes 1/3 cup

Use this for beef, lamb or prawns

Ingredients

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons garam masala

2 teaspoons ground ginger

2 teaspoons paprika

2 teaspoons turmeric

1 teaspoon ground cardamom

1 teaspoon salt

1 ½ teaspoons white pepper

½ teaspoon cayenne or chilli powder

Method

Mix together and store in an airtight container.

 Indian spiced cauliflower, chickpea and broccoli salad

Serves 6

Ingredients

½ large head cauliflower, cut into small florets

2 medium heads broccoli, cut into florets

400g can chickpeas, rinsed, and drained

1 tbsp olive oil

1 tsp ground cumin seeds

1 tsp ground coriander

1 tsp garam masala

1/2 tsp ground turmeric

1 small red onion, thinly sliced

1/2 cup coriander leaves

1/2 cup mint leaves

Method

Preheat oven to 200C. Line a baking tray with baking paper.

Combine the cauliflower, broccoli, chickpeas, oil and spices in a large bowl. Season with salt and pepper and toss to combine. Spread over the lined tray. Bake turning occasionally, for 20 minutes or until cauliflower is lightly golden brown and tender. Remove from heat and set aside to cool slightly.

Transfer the cauliflower mixture to a large bowl. Add onion, coriander and mint leaves and toss to combine.