Tandoori Style-Chicken
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Tandoori Style-Chicken

Tandoori Style-Chicken

with Cauliflower, DIY Tomato Chutney and Fragrant Rice

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
Mustard
Sulphites
Peanuts
Cashews/Noix de cajou

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Chicken Breasts

¾ cup

Basmati Rice

100 g

Greek Yogurt

(Contains Milk)

½ tsp

Brown Mustard Seeds

(Contains Mustard)

7 g

Cilantro

1 tbsp

Traditional Tandoori Masala

(Contains Mustard, Sulphites)

160 g

Tomato

1 unit

Lime

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

50 g

Shallot

285 g

Cauliflower, florets

1 tbsp

Brown Sugar

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Cups
Measuring Spoons
Medium Pot
Parchment Paper
Zester
Medium Bowl
Paper Towel
Small Bowl

Instructions

1 ROAST CAULIFLOWER
1

Preheat the oven to 400°F (to roast cauliflower and bake chicken). Start prepping when the oven comes up to temperature! Note that chicken will be added to the other side of the cauliflower baking sheet (used in Step 1) in Step 3! 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, cut cauliflower into bite-sized pieces. On one side of a parchment-lined baking sheet, add cauliflower, 1/2 tbsp masala (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Roast in middle of oven, until tender, 28-30 min.

2 COOK RICE
2

Meanwhile, to boiling water, add rice. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. In a medium bowl, combine half the yogurt, half the lime zest, 1/2 tbsp masala (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl).

3 BAKE CHICKEN
3

Pat chicken dry with paper towel, then cut into 1/4-inch wide strips. To medium bowl with yogurt, add chicken. Season with salt and pepper. Stir to coat. Arrange chicken onto baking sheet with cauliflower. 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.**) (NOTE: For 4 ppl, use another parchment-lined baking sheet for chicken.)

4 START CHUTNEY
4

Meanwhile, cut tomatoes into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch slices. Roughly chop cilantro. Heat a small pan over medium-high heat. When the pan is hot, add 1/2 tsp mustard seeds (dbl for 4 ppl). Cook, swirling the pot occasionally, until seeds toast, 1 min. (TIP: You will hear the seeds pop, which means they are toasting!)

5 FINISH CHUTNEY
5

To pan with seeds, add 1 tbsp oil (dbl for 4 ppl) then shallots. Cook, stirring often, until softened, 2-3 min. Reduce heat to medium-low. Add tomatoes, brown sugar and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until saucy, 6-8 min. Remove pan from heat. Add 1 tsp lime juice (dbl for 4 ppl), then season with salt and pepper. In a small bowl, mix remaining yogurt, half the cilantro and 1 tbsp lime juice (dbl for 4 ppl). Season with salt and pepper.

6 FINISH AND SERVE
6

To rice, stir in cashews, remaining cilantro and remaining lime zest. Season with salt. Divide rice, chicken, cauliflower, chutney and cilantro yogurt-mixture between plates. Squeeze over a lime wedge, if desired.

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