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Tandoori chicken traybake with aubergines, tomatoes and onions
Fruit and vegetables
5cm/2in piece fresh root
ginger
, peeled and finely grated
2
garlic
cloves, finely grated
1
lemon
, zest and juice
15 fresh
curry leaves
(optional)
2 medium
aubergines
, cut into 2.5cm/1in half moons
400g/14oz large
tomatoes
, quartered
2 medium
red onions
, quartered
1 tsp freshly ground
coriander
10g/⅓oz
fresh coriander
leaves
5g/⅛oz fresh
mint
leaves
1cm/½in piece fresh root
ginger
, peeled and finely grated
fresh coriander
, chopped
lime
wedges to serve
Cooking ingredients
2 tbsp neutral
oil
3 tsp
garam masala
1 heaped tsp
smoked paprika
1 tsp red
chilli powder
(optional)
1 tsp
sea salt
flakes
2 tbsp neutral
oil
1 tsp ground
cumin
1 tsp
sea salt
flakes
sea salt
flakes, to taste
Dairy, eggs and chilled
200g/7oz full-fat Greek-style
yoghurt
100g/3½oz full-fat Greek-style
yoghurt
Meat, fish and poultry
1kg/2lb 4oz
chicken thighs
, skin-on and bone-in
Other
hot rice or
flatbreads
Back to recipe
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