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Tandoori-Style Chicken

Tandoori-Style Chicken

with Fragrant Rice and Cucumber Raita

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3.3 / 4 Ratingout of 331 ratings
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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.

Allergens:Milk/LaitMustard/Moutarde
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

1.5 cup

Basmati Rice

50 g

Shallot

6 g

Garlic

200 g

Greek Yogurt

(ContainsMilk/Lait)

132 g

Mini Cucumber

20 g

Cilantro

2 tbsp

Tadka Masala Mild

(ContainsMustard/Moutarde)

Not included in your delivery

1 tbsp

Oil*

2

Salt and Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2385 kJ
Calories570 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate69 g
Sugar3 g
Dietary Fiber1 g
Protein45 g
Cholesterol160 mg
Sodium910 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Box Greater
Large Bowl
Paper Towel
Measuring Cups
Medium Pot
Baking Sheet
Parchment Paper
Strainer
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

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.

2 MARINATE CHICKEN
2 MARINATE CHICKEN
2

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.

3 MAKE RICE
3 MAKE RICE
3

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.

4 BAKE CHICKEN
4 BAKE CHICKEN
4

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.**)

5 MAKE RAITA
5 MAKE RAITA
5

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.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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.