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Tandoori Chicken

Tandoori Chicken

with Julienned Apple Salad and Spiced Yogurt Sauce

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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.

Total Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Thighs

5.3 ounce



1 unit


2 unit


1 unit

Roma Tomato

¼ ounce


½ cup

Basmati Rice

1 unit

Veggie Stock Concentrate

1 unit


1 tablespoon

Tandoori Spice

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories616 kcal
Energy (kJ)2577 kJ
Fat19 g
Saturated Fat0 g
Carbohydrate62 g
Sugar0 g
Dietary Fiber8 g
Protein52 g
Sodium817 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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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!