Tandoori Chicken With Butternut Sqash Couscous

Name: Tandoori Chicken With Butternut Sqash Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken thighs; 1 tbsp tandoori paste; 1/4 cup plain Greek yogurt, plus extra to serve; 2 tsp lemon juice; 9 oz butternut squash, cut into 2-inch-long planks; 1 tbsp vegetable or olive oil; 1 clove garlic, peeled and crushed; 1 tsp garam masala; 1/2 cup couscous; 1 None small zucchini, halved lengthwise, thinly sliced; 2 tbso cilantro, coarsely chopped; None None Lemon wedges, to serve

Servings: persons

1 lb boneless chicken thighs
1 tbsp tandoori paste
1/4 cup plain Greek yogurt, plus extra to serve
2 tsp lemon juice
9 oz butternut squash, cut into 2-inch-long planks
1 tbsp vegetable or olive oil
1 clove garlic, peeled and crushed
1 tsp garam masala
1/2 cup couscous
1 None small zucchini, halved lengthwise, thinly sliced
2 tbso cilantro, coarsely chopped
None None Lemon wedges, to serve

1
Using a sharp knife, score each chicken thigh three times. Combine the tandoori paste, yogurt and lemon juice in a medium bowl. Add the chicken and toss to coat well.
2
Combine the squash and half the oil with the garlic and garam masala in a small bowl. Season to taste. Heat a frying pan over a moderately high heat and cook the squash for 2-3 mins each side or until browned and just tender.
3
Reduce the heat to medium. Cook the chicken, basting with the remaining oil, for 5 mins each side until cooked. Transfer to a plate, cover with foil and allow to rest for 5 mins. Slice thickly.
4
Place the couscous in a small heatproof bowl and stir in 1/2 cup of boiling water. Cover with plastic wrap and set aside for 5 mins or until the liquid is absorbed. Use a fork to fluff and separate the grains.
5
Add the zucchini, cilantro and squash to the couscous and toss to combine. Serve the chicken with couscous, lemon wedges and extra yogurt.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb boneless chicken thighs, 1 tbsp tandoori paste, 1/4 cup plain Greek yogurt, plus extra to serve, 2 tsp lemon juice, and more.

Yes, Tandoori Chicken With Butternut Sqash Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!