Tandoori Chicken

With Turmeric Rice and Cucumber-Tomato Sambal

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
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
  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    83g
  • Fat
    8g
  • Protein
    63g
  • Sodium
    240mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Small Pot
  • Step 1 - Cook the Rice
    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.

  • Step 2 - Prepare the Ingredients
    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.

  • Step 3 - Marinate Chicken
    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.

  • Step 4 - Make the 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.

  • Step 5 - Cook the Chicken
    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

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