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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!

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

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

¾ cup

Basmati Rice

100 g

Greek Yogurt

(ContainsMilk/Lait)

½ tsp

Brown Mustard Seeds

(ContainsMustard/Moutarde)

7 g

Cilantro

1 tbsp

Tandoori Masala

(ContainsMustard/Moutarde)

160 g

Roma Tomato

1 unit

Lime

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

50 g

Shallot

Not included in your delivery

1 tbsp

Sugar*

2

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories611 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate47 g
Sugar9 g
Dietary Fiber4 g
Protein52 g
Cholesterol104 mg
Sodium307 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Cups
Zester
Measuring Spoons
Medium Bowl
Parchment Paper
Baking Sheet
Small Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**)

4

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!)

5

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.

6

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.