Vegetarian Tandoori Chicken Fillets with Cucumber and Red Onion Salad
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.
Quorn Chicken Pieces & Fillets Recipes Indian Food Recipes Quick And Easy Vegan And Vegetarian Recipes 30 Minute Meals
Serves 4
22 mins
Easy
132 cals
(Per serving)
2.7g of fat
(Per serving)
6 g fibre
(Per serving)
11.9 g protein
(Per serving)
Made with Quorn Vegetarian Chicken Fillets
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
No Artificial Ingredients
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Ingredients
For the Tandoori fillets:
- 4 Quorn Vegetarian 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.
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Vegetarian Tandoori Chicken Fillets with Cucumber and Red Onion Salad
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.
Serves 4
22 mins
Easy
132 cals
(Per serving)
2.7g of fat
(Per serving)
6 g fibre
(Per serving)
11.9 g protein
(Per serving)
Ingredients
For the Tandoori fillets:
- 4 Quorn Vegetarian 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).
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.
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