Tandoori-Style Chicken
over rice with cucumber yogurt sauceCalories
:
749 kcalProtein
:
41.6g proteinTotal
:
35 minutesDifficulty
:
MediumHigh Protein
Allergens:
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Chicken breast
75 g
Quick-cook brown rice
½ piece
Onion
½ piece
Garlic
1 teaspoon
Fresh ginger
1.5 piece
Tomato
½ sachet(s)
Garam Masala
½ sachet(s)
Ground cumin
15 g
Tandoori paste
⅓
Tomato paste
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
½ piece
Persian cucumber
0.16 piece
Lime
Not included in your delivery
1 tablespoon
[Plant-based] butter
50 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3134 kJ
Calories749 kcal
Fat29.1 g
Saturated Fat14.6 g
Carbohydrate78.8 g
Sugar11.9 g
Dietary Fiber8.3 g
Protein41.6 g
Salt0.7 g
Potassium664.2 mg
Calcium132.6 mg
Iron1.4 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.
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut the chicken into 3cm chunks.
- In a bowl, combine half each of the yogurt, the garam masala* and the cumin. Season with salt and pepper.
- Add the chicken and mix well to combine, then transfer to the fridge. Allow to marinate for at least 10 minutes, stirring occasionally.
*Take care, this ingredient is spicy! Use as preferred.
2
- Transfer the chicken to an oven dish and spread in a single layer.
- Roast in the oven for 20 minutes, or until the chicken is done.
- Boil plenty of water in a pot or saucepan and cook the rice for 10 minutes, then drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
3
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the onion with half of the garlic for 2 - 3 minutes.
- Add the ginger and the tandoori paste, along with the rest of the garam masala and the cumin. Fry for 1 - 2 minutes.
- Prepare the stock.
- Roughly chop the tomato.
4
- Add the tomato, the stock and the tomato paste, then cook for 5 minutes, covered.
- Meanwhile, finely dice the cucumber.
Did you know... the tomato in this recipe contains vitamin A, a nutrient that supports the maintenance of normal vision.
5
- To the sauce, add a knob of butter and half of the remaining yogurt. Use an immersion blender to process until smooth.
- Transfer the chicken to the sauce and cook for 2 minutes over a low heat. Season to taste with salt and pepper.
- In a small bowl, combine the cucumber with the rest of the garlic and the yogurt.
6
- Cut the lime into wedges.
- Serve the rice on plates and top with the butter chicken.
- Serve with the cucumber yogurt sauce and the lime wedges.
