Though you won’t be cooking this dish in a tandoor oven, you’ll still enjoy all the flavors of traditional tandoori chicken. Spiked with a blend of turmeric, coriander, paprika, and cardamom, this yogurt sauce lends the dish its characteristic flavor. A crisp apple-spiked side salad is the perfect counterpoint to the chicken’s bold Indian spices.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Preheat the broiler to high or the oven to 500 degrees. In a small pot, bring 1 cup water and the stock concentrate to a boil. Zest and halve the lime. Cut the chicken into 1-inch pieces. Once boiling, add the rice to the pot, cover, and simmer for 15 minutes until tender.
Make the yogurt sauce: in a medium bowl, combine the yogurt, lime zest, tandoori spice, and 1 tablespoon oil. Season with salt and pepper.
Place 1/3 of the yogurt sauce in a separate small bowl, stir in 2 tablespoons water to thin it out, then set it aside. Toss the chicken into the remaining 2/3 yogurt sauce and let it marinate.
Prep the remaining ingredients: halve and thinly slice the scallions lengthwise into very thin 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 scallions, tomatoes, apple, cilantro stems, 1 tablespoon oil, and the juice of the lime. Season with salt and pepper.
Place the chicken on a lightly oiled baking sheet. Place 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 mix in half of the chopped cilantro leaves.
Plate the rice and chicken alongside the julienned apple salad. Drizzle the plate with the remaining yogurt sauce and garnish with the remaining cilantro. Enjoy!