Sure, we’ve all heard of tandoori chicken, but this tandoori roasted pumpkin is the game-changer we've been salivating for. Paired with lightly spiced chicken thighs and a cucumber raita to cool things down, this is a quirky take on an Indian classic done right.

Ingredients

1 drizzle	Olive oil
100 g	Tandoori paste
175 g	Greek yoghurt
800 g	Diced pumpkin (Main)
4 cloves	Garlic
1	Cucumber
2	Carrots
5 g	Mint
640 g	Chicken thighs
1 Tbsp	Mild curry powder
10 g	Flaked almonds
120 g	Baby spinach leaves
2 tsp	White wine vinegar

Directions

1. Preheat the oven to 240°C/220°C fan-forced. In a large bowl, combine the tandoori paste, Greek yoghurt (2 tbs), a generous pinch of salt and a drizzle of olive oil. Add the peeled & chopped pumpkin and toss to coat. Place the pumpkin on an oven tray lined with baking paper and spread in an even layer. Roast until tender, 20-25 minutes. TIP: If the pumpkin doesn't fit in a single layer, spread across two trays!
2. While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Finely chop the cucumber. Grate the carrot (unpeeled). Pick and finely chop the mint leaves.In a medium bowl, combine the garlic, mild North Indian spice blend, a good pinch of salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.
3. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Set aside. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
4. While the chicken is cooking, combine 1/2 the cucumber, 1/2 the mint and the remaining Greek yoghurt in a small bowl. Season with salt and pepper. Set aside. In a second medium bowl, add the carrot, baby spinach leaves, remaining cucumber and remaining mint. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.
5. Thickly slice the chicken. Divide the spiced chicken, tandoori roasted pumpkin and salad between plates. Spoon any resting juices over the chicken. Serve with the cucumber raita and toasted almonds.