Grilled tandoori chicken with pumpkin couscous

  • 15 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print


Grilled tandoori chicken with pumpkin couscous
  • 400 gram chicken thigh fillets
  • 1 tablespoon tandoori paste
  • 1/4 cup thick natural yoghurt, plus extra, to serve
  • 2 teaspoon lemon juice
  • 250 gram pumpkin, cut into thin 4cm pieces
  • 1 tablespoon vegetable or olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon garam masala
  • 1/2 cup couscous
  • 1 small zucchini, halved lengthwise, thinly sliced
  • 1/4 cup chopped coriander
  • lemon wedges, to serve


Grilled tandoori chicken with pumpkin couscous
  • 1
    Using a sharp knife, score each fillet three times. Combine tandoori paste, yoghurt and juice in a medium bowl. Add chicken; toss to coat well.
  • 2
    Combine pumpkin and half the oil with garlic and garam masala in a small bowl. Season. Heat a char-grill pan over moderately high heat. Cook pumpkin for 2-3 minutes each side or until browned and just cooked.
  • 3
    Reduce heat to medium. Cook chicken, basting with remaining oil, for 5 minutes each side until cooked. Transfer to a plate. Cover with foil; rest for 5 minutes. Slice thickly.
  • 4
    Place couscous in a small heatproof bowl; stir in 1/2 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains.
  • 5
    Add zucchini, coriander and pumpkin to couscous; toss to combine. Serve chicken with couscous, lemon wedges and extra yoghurt.


Marinate chicken in tandoori mixture up to a day ahead. Chop chicken; toss in tandoori mixture, then thread onto skewers.