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Mumbai Yoghurt Chicken
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Mumbai Yoghurt Chicken

Mumbai Yoghurt Chicken

with Roast Veggie Toss & Almonds

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.

Over 30g protein
Under 650kcal
Under 30g carbs
Dietitian approved
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes


Serving amount



1 bag

Peeled & Chopped Pumpkin

1 bag

Carrot & Zucchini Mix

1 packet

chicken thigh

1 bag

baby spinach leaves

1 clove


1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, 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

1 tsp

white wine vinegar


Nutritional Values

Energy (kJ)1632 kJ
Fat14.4 g
of which saturates4 g
Carbohydrate23.2 g
of which sugars18.9 g
Protein40.6 g
Sodium723 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. • Roughly chop capsicum. Mince garlic. • Place capsicum, 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, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• 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, turning to coat. • When the veggies have 15 minutes remaining, transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 14-16 minutes.


• To the tray with the roasted veggies, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine. • In a small bowl, combine remaining yoghurt and minced garlic. Stir to combine


• Slice chicken. • Divide Mumbai yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds and top with a dollop of garlic yoghurt to serve. Enjoy!