Tandoori-Spiced Cauliflower Chicken Flatbreads

A quick and easy mid-week dinner that you can cook in your air fryer or oven!

Ingredients:  (serves 4)

• 1 small red onion, thinly sliced
• 1.5 tsp paprika
• 1.5 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper
• ¼ tsp dry mustard powder
• 1/8 tsp ground cardamom
• Salt
• 3 tbsp olive oil
• 1 tbsp tomato puree
• 2 cloves of garlic, grated
• 2 tbsp fresh ginger
• 1 large cauliflower, trimmed and cut into small florets
• 6 chicken thighs, cut into small cubes
• 1 yellow onion, cut into wedges
• 1 tbsp lemon juice
• 4 naan breads or flat breads
• Greek yoghurt
• Coriander, chopped for serving

Method

1. Place the sliced red onion in a bowl and cover with cold water and leave.
2. In a large bowl mix the paprika, coriander, cumin, smoked paprika, cayenne, mustard, cardamom and a teaspoon of salt. Stir in the oil, tomato puree, garlic and ginger. Add the cauliflower and mix it all together, then add the chicken and mix again. Leave to sit for 15 minutes.
3. Heat the air fryer to 200 degrees C. Separate the chicken and the cauliflower and mix the yellow onion in with the chicken. Cook the cauliflower for approximately 14 minutes and the chicken for about 10-12 minutes just double checking it is cooked through.
4. Drain the red onion and mix in the lemon juice and season with salt.
5. Warm up your naan or flat breads in the oven. Spread a dollop of yoghurt over the bread and top with the chicken and vegetables and sprinkle with coriander and red onions!

Helen Edwardson