Tandoori Chicken Bowl

80 mins Prep
20 mins Cook
3 Serves


  • 3 x Lilydale Free Range Chicken Breasts
  • ¼ cup full-fat Greek yoghurt
  • Juice of 1 lemon
  • 2 tsps ginger garlic paste
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp sweet paprika
  • ½ tsp turmeric powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 1 tbsp kasoori methi
  • 2 tsps flaky salt
  • ¼ tsp crushed black pepper
  • ¼ tsp crushed black pepper
  • 6 cloves
  • 1 tbsp olive oil


  • 1 large beetroot, boiled for 25 mins, peeled and chopped
  • 1 tsp grated ginger
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • Pinch of salt
  • ½ cup warm water


  • ½ cup full-fat Greek yoghurt
  • 1 cup fresh mint leaves
  • ½ cup fresh coriander leaves
  • ½ green cayenne chilli
  • 1 tsp flaky salt
  • 1 tsp sugar
  • 1 tsp ground cumin


  • Roti or rice
  • Lemon wedges
  • Sliced pickled onion, coriander, and mint leaves, as garnish
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  1. Tenderize the chicken breasts by pounding the thickest part to 1-inch high with a meat mallet. Add the rest of the ingredients for the chicken in a small blender and blend until smooth. Place chicken breasts in a wide shallow container and pour over the marinade. Rub it in and coat the chicken completely. Cover and rest for at least an hour or overnight in the fridge.
  2. When ready to cook, preheat oven to 220°C (200°C fan-forced). Spray a grill/grate with cooking oil and place marinated chicken breasts on top. Roast for approximately 20 mins until golden and cooked through. Remove from oven and rest for 5 minutes.
  3. Make the beetroot sauce by mixing all ingredients for it in a small blender until smooth. Make the mint sauce by blending all ingredients for it in a small blender until smooth.
  4. To serve, spoon beetroot sauce in the centre of 3 shallow serving bowls. Place the chicken breasts over the sauce in each bowl. Pour mint sauce gently in each bowl to surround the chicken breasts. Top with onion, coriander and mint. Serve hot with lemon wedges and roti or rice on the side.
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