Although you won’t be cooking this dish in a tandoor oven, you can still enjoy all the flavours of traditional tandoori chicken. Spiked with a blend of turmeric, coriander, paprika, and cardamom, this yogurt sauce lends the dish its signature flavour. A crisp, apple-spiked side salad is the perfect complement to the chicken’s bold Indian spices.
Chicken Broth Concentrate
Granny Smith Apple
Prep: Preheat the broiler to high or the oven to 500°F. In a small pot, bring 1 cup water (or 2 cups for 4 people) and the broth concentrate to a boil. Once boiling, add the rice to the pot, cover, and simmer for 15 minutes until tender. Wash and dry all produce. Zest and halve the lime(s). Cut the chicken into 1-inch pieces.
Make the yogurt sauce: In a medium bowl, combine the yogurt, lime zest, tandoori spice and 1 tbsp oil. Season with salt and pepper.
Place ⅓ of the yogurt sauce in a separate small bowl, stir in 1 - 2 tbsp water to thin it out, then set it aside. Toss the chicken into the remaining yogurt sauce and let it marinate.
Prep the remaining ingredients: Halve and thinly slice the green onions lengthwise into matchsticks. Halve, seed, and thinly slice the tomato into strips. Roughly chop the cilantro leaves and stems, keeping both separate. Core the apple, then slice into thin matchsticks.
Make the julienned apple salad: In a medium bowl, combine the green onions, tomatoes, apple, cilantro stems, 1 tbsp oil and the juice of the lime(s), to taste. Season with salt and pepper.
Bake the chicken: Place the marinated chicken on a parchment-lined baking sheet. Bake in the oven for 7-10 minutes, rotating sheet halfway through cooking, until cooked through and slightly charred.
When the rice is tender, fluff with a fork and stir in half of the chopped cilantro leaves.
Finish and serve: Plate the rice and chicken alongside the julienned apple salad. Drizzle the plate with the reserved, thinned out yogurt sauce and garnish with the remaining cilantro. Enjoy!