One-pot Chicken Tandoori Quinoa

Fancy adding a bit of zest to your Quinoa dishes? Well look no further! This one-pot chicken tandoori dish is quite the aromatic delight. With a mixture of sweet potato, chickpeas, onions, tomatoes and a whole lot of spice, what more do you need to spice up the weekend?!

The term ‘tandoori’ actually refers to the tandoor, which is a clay oven used in Southern Asian cooking. But don’t worry, this recipe doesn’t quite use one of those! However, the flavours of the dish do take their inspiration from tandoori masala, which is a curry paste usually comprised of garam masala, cayenne pepper, garlic, ginger, and onion. Tandoori masala is often used to flavour things that are cooking in the tandoor.

This tandoori quinoa can stand alone as a meal but if you wanted to make it stretch further I would probably serve it with a side of additional veggies.

Serves 4 – Cooking time: 40 minutes


  • 1 tbsp olive oil
  • 2 large sweet potatoes (chopped into small chunks)
  • 4 chopped chicken breasts
  • 1 red onion finely chopped
  • 4 cloves garlic minced
  • 2 red chillies
  • 1 tbsp minced fresh ginger
  • 2 tbsp garam masala
  • 1/4 cayenne pepper
  • 1 cup quinoa rinsed
  • 1 and 1/4 cup of vegetable broth
  • 1 can cooked chickpeas
  • 1 can chopped tomatoes
  • salt and pepper to taste
  • fresh lime for serving


  1. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken and then add the sweet potatoes and stir – cook for approximately 6-8 minutes until they are significantly soft. You could also pre-cook the sweet potato chunks and chicken in the oven.
  2. Add the onion and cook for another 2-3 minutes, stirring frequently, until softened. Add the garlic, chiles, and ginger, and cook for another minute until fragrant. Finally, stir in the garam masala and cayenne pepper and cook for 30 seconds.
  3. Add the quinoa, vegetable broth, chickpeas, tomatoes, and sugar, and stir to combine. Bring the mixture to a boil, then reduce to a simmer and cover, stirring occasionally.
  4. Cook until the quinoa and sweet potatoes are cooked through, about 20 minutes. If there seems to be too much liquid, simmer uncovered for a few minutes to evaporate the excess. If the liquid runs out before the quinoa is done, add more water or broth and continue simmering. Add salt, pepper, and additional garam masala and cayenne to taste.
  5. Serve with a squeeze of fresh lime or lemon juice.

 And voila! You’ve got yourself a flavoursome tandoori quinoa meal! X


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