Tandoori-Style Chicken
with Fragrant Rice and Cucumber Raita
Takeout, Fakeout! Our Tandoori Chicken is going to be your new favourite recipe. Marinated Tadka Masala chicken sits atop fragrant rice. Don't forget the cool and crunchy cucumber raita.
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
50 g
Shallot
6 g
Garlic
200 g
Greek Yogurt
(Contains Milk)
132 g
Mini Cucumber
20 g
Cilantro
2 tbsp
Indian Spice Mix
(Contains Mustard)
Not included in your delivery
1 tbsp
Oil*
2
Salt and Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to bake chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then mince or grate garlic. Roughly chop cilantro. Into a medium bowl, using a box grater, finely grate cucumbers. Sprinkle with 1/4 tsp salt and set aside. Peel, then cut shallots into 1/4-inch slices.
In a large bowl, combine garlic, half the yogurt, and 2 tbsp tadka masala. Pat chicken dry with paper towel. Add chicken to yogurt-masala mixture and stir to coat. Season with salt and pepper. Set aside.
Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then shallots. Cook, stirring occasionally, until lightly golden, 3-4 min. Add rice. Toast, stirring often, until fragrant, 1 min. Add 3 cups water, then cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until liquid is absorbed, 12-14 min.
Meanwhile, on a parchment-lined baking sheet, arrange yogurt-marinated chicken. Bake in middle of oven, until chicken is cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, drain cucumber over the sink, then firmly squeeze off excess water. Return cucumber to the same bowl, then add remaining yogurt and half the cilantro. Season with salt and pepper. Stir to combine.
Fluff rice with a fork and season with salt. Divide rice between plates. Top with tandoori chicken and dollop with raita. Sprinkle over remaining cilantro.
