Tandoori Chicken

With Turmeric Rice and Cucumber-Tomato Sambal

$9.95 per serving

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.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    620
  • Carbohydrates
    83g
  • Fat
    8g
  • Protein
    63g
  • Sodium
    240mg
  • Prep & Cook Time
    40-50 min.
  • Cook Within
    5 days
  • Difficulty
    Easy
  • Spice Level
    Medium
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

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

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

Recipe shown serves 2

Recipe Instructions

  • Tandoori Chicken With Turmeric Rice and Cucumber-Tomato Sambal
    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.

  • Tandoori Chicken With Turmeric Rice and Cucumber-Tomato Sambal
    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.

  • Tandoori Chicken With Turmeric Rice and Cucumber-Tomato Sambal
    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.

  • Tandoori Chicken With Turmeric Rice and Cucumber-Tomato Sambal
    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.

  • Tandoori Chicken With Turmeric Rice and Cucumber-Tomato Sambal
    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.

  • Tandoori Chicken With Turmeric Rice and Cucumber-Tomato Sambal
    6

    Plate the Dish

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

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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