Meal Kit

Tandoori Chicken

With Turmeric Rice and Cucumber-Tomato Sambal

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Tandoori chicken gets its name from the charcoal-fired tandoor oven in which it's traditionally cooked. Imagine a ceramic jet engine cranked full blast and you get a pretty good idea of the intense heat these ovens generate. The best approximation of this in a home kitchen is to use your oven's broiler. You'll love turning up the heat with this smoky, spicy tandoori chicken.

In Your Box (serves 2)

  • 1 cup Basmati Rice
  • 2 tsp. Turmeric
  • 2 Persian Cucumber
  • 2 Roma Tomatoes
  • 4 Cilantro Sprigs
  • 1 Lime
  • 2 Boneless Skinless Chicken Breasts
  • Info
    5⅓ oz. Plain Greek Yogurt
  • 2 tsp. Chopped Ginger
  • 1 Tbsp. Home Chef Tandoori Spice Mix
  • 2 tsp. Sambal

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    1121
  • Carbohydrates
    192g
  • Fat
    5g
  • Protein
    64g
  • Sodium
    647mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Small Pot

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Rice

    Combine basmati rice with 1½ cups water, turmeric, and a pinch of salt in a small pot. Bring to a boil over high heat, reduce heat to low, cover pot and cook 20 minutes, or until rice is tender. Set aside.

  2. 2

    Prepare the Ingredients

    Preheat broiler on high and prepare a baking sheet with aluminum foil. Thoroughly rinse produce and pat dry. Slice cucumbers into ¼" rounds. Quarter tomatoes top to bottom and carefully remove and discard seeds. Cut remaining outer tomato flesh into ¼" dice. Stem and roughly chop cilantro. Halve lime. Rinse chicken breasts and pat dry. Cut three diagonal slashes into the top of chicken to allow marinade to penetrate.

  3. 3

    Marinate Chicken

    In a mixing bowl, whisk together yogurt with ginger and tandoori spice mix. Add the juice from half the lime and season with a pinch of salt and pepper. Add chicken breasts, coat with marinade, and cover with plastic wrap.

  4. 4

    Make the Sambal

    In a mixing bowl, combine cucumber, tomatoes, and sambal (to taste). Add half of chopped cilantro (reserving remaining for garnish), juice from remaining lime half, and season with a pinch of salt and pepper. Set aside.

  5. 5

    Cook the Chicken

    Remove chicken from marinade, shaking off excess. Reserve marinade. Place slashed-side up on prepared baking sheet on middle oven rack under broiler. Cook 6-8 minutes, flip over and brush more marinade over each breast. Cook 5-7 more minutes until charred and a minimum internal temperature of 165 degrees is reached. Let rest for a few minutes and discard marinade.

  6. 6

    Plate the Dish

    Spoon a serving of rice in center of plate. Top with chicken and cucumber sambal. Garnish with remaining cilantro.

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