Vegetarian Tandoori Chicken Fillets with Cucumber and Red Onion Salad

Name: Vegetarian Tandoori Chicken Fillets with Cucumber and Red Onion Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Indian
Ingredients: 4 Quorn Vegetarian Chicken Fillets; 2 tbsp fat free Greek yoghurt; 1 thumb ginger, peeled and grated; 1 garlic clove, crushed; 1 tsp tomato puree; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp ground turmeric; ¼ tsp mild chilli powder; ½ lemon, juice only; 3 baby cucumbers, sliced; ¼ red onion, sliced; ½ red chilli, thinly sliced; 1 lime, juice only; A handful coriander leaves, chopped; 1 carrot, grated; 3 tbsp fat free Greek yoghurt; 25g raisins; 1 tbsp desiccated coconut; 1 tsp garam masala; 4 tbsp fat free Greek yoghurt; 1 tsp lime pickle; 1 tbsp coriander, chopped; 1 tbsp mint, chopped; Basmati rice; Nigella seeds

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Quorn Chicken Fillets with a tandoori coating with a side salad and mint yoghurt dip served in a grey dish.

This vegetarian tandoori chicken recipe is packed full of spicy, fragrant flavours and makes a super easy weeknight dinner.

Quorn Vegetarian Fillets are coated in tasty tandoori spices mixed with Greek yogurt, ginger and garlic. Cook in the oven whilst you make a fresh cucumber and red onion salad, a fruity carrot raita and green Indian chutney dip.

Serve up your meat-free tandoori chicken fillets with optional rice, Indian breads and a sprinkle of nigella seeds for a totally delicious midweek meal.

Vegan & Vegetarian Fillets & Pieces Recipes Indian Food Recipes Quick and Easy Recipes

Serves 4

22 mins

Easy

132 cals
(Per serving)

2.7g of fat
(Per serving)

6g fibre
(Per serving)

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Ingredients

For the Tandoori fillets:

4 Quorn Vegetarian Chicken Fillets
2 tbsp fat free Greek yoghurt
1 thumb ginger, peeled and grated
1 garlic clove, crushed
1 tsp tomato puree
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp mild chilli powder
½ lemon, juice only

For the cucumber and red onion salad:

3 baby cucumbers, sliced
¼ red onion, sliced
½ red chilli, thinly sliced
1 lime, juice only
A handful coriander leaves, chopped

For the carrot raita:

1 carrot, grated
3 tbsp fat free Greek yoghurt
25g raisins
1 tbsp desiccated coconut
1 tsp garam masala

For the green Indian chutney dip:

4 tbsp fat free Greek yoghurt
1 tsp lime pickle
1 tbsp coriander, chopped
1 tbsp mint, chopped

To serve (optional):

Basmati rice
Nigella seeds

Method

For the Tandoori fillets…

Pre-heat the oven to 160°C (fan)/ 180°C electric/Gas Mark 4.
Place the yoghurt, ginger, garlic, tomato puree, spices and lemon juice into a bowl. Mix well. Place the Quorn Vegetarian Fillets onto a non-stick baking tray. Brush both sides of the fillets generously with the Tandoori mix.
Cook in a pre-heated oven for 12 minutes.

For the cucumber and red onion Indian salad…

Place all of the ingredients into a bowl and toss to combine.

For the carrot raita…

Place all of the ingredients into a bowl and mix well.

For the green Indian chutney dip…

Place all of the ingredients into a bowl and mix well. Spoon into a dip serving pot.

To serve…

Slice the tandoori fillets and arrange on warm serving plates. Add a side of cucumber and red onion Indian salad, a dollop of carrot raita and a drizzle of green Indian chutney dip. Add a serving of rice and garnish with nigella seeds (optional).

Chefs tip

Place the Quorn Vegetarian Fillets in a freezer bag and marinate in the Tandoori yoghurt mix for 1-2 hours in the fridge for added flavour. This dish is delicious serve in a wrap for lunch on the go.

Vegetarian Tandoori Chicken Fillets with Cucumber and Red Onion Salad

Ingredients

Method

Chefs tip

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