Achari Chicken Tray Bake with Coriander Yoghurt
Who doesn’t love a quick meal that only requires chopping up a few veges? Here, the veg is thrown into an oven with our pre-marinated Achari Chicken for easy, effortless flavour.
Ingredients
2 Tbsp oil
½ tsp turmeric powder
½ tsp garam masala
1 onion, thinly sliced
2 green capsicums, cut into chunks
1 cauliflower or 2 broccoli, cut into florets
1 packet Farro Kitchen Achari Chicken
1 packet roti, torn into pieces
For the coriander yoghurt dressing:
½ cup thick Greek-style yoghurt
A good handful of coriander leaves
A pinch of chilli flakes
Method
Preheat the oven to 180°C.
In a large baking tray, combine the oil, turmeric, and garam masala, then toss the mix through the onion, capsicum, and cauliflower. Season with salt and pepper.
Bake for 20 minutes, then nestle in the chicken pieces and bake for a further 35 minutes.
Tuck the roti pieces in around the chicken and vegetables and cook for 5 more minutes.
To serve, dollop with the yoghurt dressing and top with more fresh coriander.
For the coriander yoghurt dressing:
In a food processor, blitz all the ingredients together to a smooth paste, adding a little water to thin it out if necessary. Season with salt and pepper.