Tandoori One Pan

Name: Tandoori One Pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp Greek or coconut yoghurt; 2 tbsp Greek or coconut yoghurt; 10 cm fresh ginger, finely chopped; 1 fresh red chilli, finely chopped; 4 cloves of garlic, crushed; 3 tsp sweet smoked paprika; 2 tsp garam masala; 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp ground turmeric; 1 tsp salt; 2 tbsp groundnut or coconut oil; 2 tbsp groundnut or coconut oil; 1 red pepper, diced; 1 lemon, halved; 150 g fresh plum tomatoes, halved; 100 ml water; 600 g salmon, skinned and cut into 5cm pieces; Or 1 kg boneless chicken thighs or breasts; Or 1 kg boneless chicken thighs or breasts; Or 400 g tinned chickpeas, drained plus 300 g paneer, cubed; Or 400 g tinned chickpeas, drained plus 300 g paneer, cubed

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

Whether you want to make the salmon, chicken or chickpea and paneer version, this is a great recipe to outsource to the children. It’s one of the dishes I taught groups of children to cook during lockdown, giving parents a well-earned night off.

Ingredients

2 tbsp Greek or coconut yoghurt
10 cm fresh ginger, finely chopped

Starter
Gluten-free

Method

Combine the yoghurt with the ginger, chilli, garlic, ground spices and salt to make a marinade. Get a large pan on a medium heat and add the oil.

Put the red pepper and marinade into the pan along with your choice of protein.

Cook for 15 minutes, stirring every few minutes. Squeeze in the lemon juice and then add the lemon halves to the pan. Add the tomatoes and water, then simm