Tandoori Chicken with Cilantro Basmati Fried Rice
Tender yogurt marinated chicken served on top of basmati fried rice with cilantro, spring onions and roasted peanuts.
Difficulty:
Medium
Time:
35-40 Minutes
This dish is Gluten-Free
Calories: 588
Fat: 15g
Carbs: 68g
Protein: 48g
With temperatures upwards of 900°, traditional tandoori ovens add delicate, smoky char to meat after a dip in a creamy yogurt marinade. We’ve replicated the flavor combination here so you can enjoy tandoori quickly on a weeknight…without special equipment!
Ingredients
Cilantro
Roasted peanuts
Tandoori spice blend
Garlic
Spring onions
Red Bell Pepper
Chicken breast
Greek yogurt
Basmati Rice
Featured Ingredient Partners:
Spring onions:
Hmong American Farmers Association (HAFA) - St. Paul, MN
Cilantro:
Harmony Valley Farm
Cooking terms for this recipe
Toast
To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Julienne
To slice into thin strips about the size of matchsticks.
Stir-Fry
To fry something over high heat quickly (with little oil) while stirring constantly.
What you need
Baking rack
Foil lined baking sheet
Large sauté pan
Medium mixing bowl