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
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.
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.
You Will Need
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
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.
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.
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.
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.
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.
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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