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Vegetarian Tandoori Chicken Fillets with Cucumber and Red Onion Salad

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Quorn Chicken Fillets with a tandoori coating with a side salad and mint yoghurt dip served in a grey dish.
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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.

Vegan & Vegetarian Fillets & Pieces 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)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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…

  1. Pre-heat the oven to 160°C (fan)/ 180°C electric/Gas Mark 4.
  2. 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.
  3. Cook in a pre-heated oven for 12 minutes.

For the cucumber and red onion Indian salad…

  1. Place all of the ingredients into a bowl and toss to combine.

For the carrot raita…

  1. Place all of the ingredients into a bowl and mix well.

For the green Indian chutney dip…

  1. Place all of the ingredients into a bowl and mix well. Spoon into a dip serving pot.

To serve…

  1. 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.

Recipe Inspiration

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