Chicken Tandoori-Style with Pea Pilau
and Garlic Naan
A mildly-spiced curry made with peas and creamy yogurt. Make sure to use the toasted naan to scoop up all that delicious goodness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Thighs
1.5 cup
Basmati Rice
2 unit
Naan
(Contains Egg, Milk, Gluten)
12 g
Garlic
2 tbsp
Traditional Tandoori Masala
(Contains Mustard, Sulphites)
30 g
Ginger
200 g
Greek Yogurt
(Contains Milk)
227 g
Green Peas
66 g
Mini Cucumber
Not included in your delivery
6 tbsp
Oil*
1
Salt and Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Preheat your oven to 425°F(to toast naan). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* In a large pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, directly into a medium bowl, grate cucumber. Sprinkle with 1/4 tsp salt. Set aside. Peel, then mince or grate garlic. Peel, then finely grate ginger. Add rice to the pot. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, pat chicken dry with paper towel, then cut into 1-inch pieces. In another medium bowl, toss chicken and Traditional Tandoori Masala with 1 tbsp oil. Heat a large non-stick pan over medium-high heat. When pan is hot, add chicken. Cook, stirring often, until chicken is dark red and cooked through, 4-5 min. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, drain cucumber over sink, then firmly squeeze off excess water. Return cucumber to the same bowl, then add half the yogurt. Season with pepper. Stir together and set aside.
When chicken is done, add garlic and ginger to the pan. Cook, stirring often, until fragrant, 1-2 min. Remove pan from heat. Stir in remaining yogurt and 1/4 cup water. Return pan to heat. Cook, stirring often, until sauce has thickened slightly 2-3 min.
Meanwhile, cut each naan into quarters, then each quarter in half to make 2 wedges. (NOTE: You will have 8 wedges total per naan.) On a baking sheet, brush naan wedges with 1 tsp oil. Season with salt and pepper. Toast in middle of oven, until golden-brown and crisp, 4-5 min. (TIP: Keep an eye on the naan so that it does not burn!)
Fluff rice with a fork, then stir in green peas. Season with salt. Divide rice between bowls, then top with chicken tandoori. Dollop with raita and serve with toasted naan, for dipping.
