Tandoori Chicken

Tandoori Chicken

with DIY Tomato Chutney and Fragrant Rice

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There's something so comforting about Indian cuisine. The complex, layered flavours along with cooling yogurts, tender rice and flavour-packed chutneys are the stuff of dreams. We've created a fast and simple version of one of our favourites, we hope you love it as much as we do!

Allergens:Milk/LaitMustard/MoutardeTree Nut/NoixPeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

¾ cup

Basmati Rice

100 g

Greek Yogurt


½ tsp

Brown Mustard Seeds


7 g


1 tbsp

Tandoori Masala


160 g

Roma Tomato

1 unit


28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

50 g


Not included in your delivery

1 tbsp




Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories611 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate47 g
Sugar9 g
Dietary Fiber4 g
Protein52 g
Cholesterol104 mg
Sodium307 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Cups
Measuring Spoons
Medium Bowl
Parchment Paper
Baking Sheet
Small Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a medium pot, add 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then finely chop the shallots into 1/4-inch pieces. Zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. Pat the chicken dry with paper towel, then cut into 1/2-inch strips.


Add rice to the medium pot with boiling water. Reduce heat to low. Cover and cook until tender and liquid has been absorbed, 12-14 min. Meanwhile, in a medium bowl, combine half the yogurt, half the lime zest, 1/2 tbsp masala and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add chicken to the yogurt mixture and stir to coat.


On a parchment-lined baking sheet, arrange chicken in a single layer. Bake in the middle of the oven, until chicken is cooked through, 14-16 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, tomatoes into 1/2-inch cubes. Roughly chop cilantro. Heat a small non-stick pan over medium-high heat. When the pan is hot, add cashews to the dry pan. Toast, stirring, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Using the same dry pan, add 1/2 tsp mustard seeds (dbl for 4 ppl). Cook, swirling the pan occasionally, until seeds toast, 1 min. (TIP: You will hear seeds pop, which means they are toasting!)


Reduce the heat to medium. Add the tomatoes, shallots and 1 tbsp sugar (dbl for 4 ppl) to the pan. Cook, stirring often, until tomatoes break down and chutney turns saucy, 6-8 min. Remove pan from heat and add 1 tsp lime juice (dbl for 4 ppl). In a small bowl, stir together remaining yogurt, half the cilantro and 1 tbsp lime juice (dbl for 4 ppl). Season with salt and pepper.


Fluff the rice with a fork, then stir in the cashews, remaining cilantro and remaining lime zest. Season with salt. Divide the rice, chicken, chutney and crema between plates. Squeeze over a lime wedge, if desired.