Ingredients

Method

1. 1

   In a large dish, combine the chicken thighs with tandoori masala, black pepper, paprika, garlic powder, cumin, coriander powder, olive oil, yogurt, and lemon juice. Mix thoroughly with your hands until the chicken is evenly coated.

2. 2

   Spread the seasoned chicken thighs in a single layer on a parchment-lined baking sheet. Bake or air fry at 200°C (400°F) for 20-25 minutes, until golden brown and juicy.

3. 3

   Once cooked, let the chicken rest for 5 minutes before slicing it into cubes. Be sure to mix the sliced chicken with any juices left on the pan.

4. 4

   In a large bowl, combine the sliced green cabbage, grated carrots, sliced red onion, and chopped coriander.

5. 5

   Add salt, pepper, yogurt, light mayo, honey, and lemon juice to the bowl. Mix well until all ingredients are evenly coated in the dressing.

6. 6

   For meal prep, store the coleslaw in a separate airtight container and refrigerate to keep it fresh and crisp.

7. 7

   Cut the potatoes into fries. Spread them on a baking sheet.

8. 8

   Season the fries with black pepper and garlic powder, then lightly spray with cooking oil. Toss with your hands to coat evenly.

9. 9

   Spread the fries in a single layer on the baking sheet. Bake or air fry at 200°C (400°F) for 22-27 minutes, until golden and crispy.

10. 10

    Once cooked, sprinkle with salt to taste.

11. 11

    To serve, portion out the crispy fries, top with the sliced tandoori chicken, and add a side of the creamy coleslaw. Garnish with a sprinkle of fresh herbs if desired.