Easy Mumbai Yoghurt Chicken

Name: Easy Mumbai Yoghurt Chicken with Roast Veggie Toss & Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 brown onion; 1 bag Peeled & Chopped Pumpkin; 1 bag Carrot & Zucchini Mix; 1 packet chicken thigh; 1 bag baby spinach leaves; 2 tsp white wine vinegar; 1 packet flaked almonds; 1 sachet Mumbai spice blend; 1 packet Greek-style yoghurt

with Roast Veggie Toss & Almonds

4.5(4.1K)

Recipe Development TeamUpdated on April 01, 2026

Get up to $230 off

Calories

undefined undefined

Protein

40.4g protein

Preparation Time

30 minutes

Difficulty

Easy

Calorie Smart

Under 30g carbs

Easy Prep

Allergens:

Almond
Milk
Milk
Peanuts
Sesame
Soy
May contain traces of allergens
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

brown onion

1 bag

Peeled & Chopped Pumpkin

1 bag

Carrot & Zucchini Mix

1 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

2 tsp

white wine vinegar

Nutritional Values

Energy (kJ)1635 kJ

Fat14.1 g

of which saturates4 g

Carbohydrate24.2 g

of which sugars19.8 g

Dietary Fibre11.6 g

Protein40.4 g

Sodium728 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut brown onion into wedges. • Place onion, peeled & chopped pumpkin and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken thigh, tossing to coat. • When the veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over mediun-high heat. When oil is hot, cook chicken thigh until golden, 2-3 minutes each side (depending on thickness). • Transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 8-12 minutes.

• To the tray with the roast veggies, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine.

• Slice Mumbai yoghurt chicken. Divide chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds. Serve with remaining yoghurt. Enjoy!