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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
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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

Cooking Instructions

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Step 1: MARINATE CHICKEN

Read through entire recipe before getting started. Remove chicken from package; rinse and pat dry. Dice into 1” chunks. Combine the Greek yogurt and tandoori spice blend in a medium mixing bowl. Add chicken and coat well. Cover and set aside.

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Step 2: MISE EN PLACE

Preheat oven to 400ºF. Wash and dry all produce. Remove stem and seeds from red bell pepper and julienne. Remove root from green onion and rough chop. Mince or grate garlic. Remove cilantro from stems. Rough chop peanuts.

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Step 3: COOK THE RICE

Heat 1 Tbsp. oil in a small pot over medium heat. Add basmati rice and toast for 1-2 min while stirring constantly to keep from burning. Add 1 cup water; bring to a boil, reduce to a simmer. Cover and cook for 15-20 min until water has been absorbed and rice is soft. While the rice is cooking, move onto roast the chicken (Step #4).

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Step 4: ROAST THE CHICKEN

Place the chicken onto a baking rack atop a foil-lined baking sheet or directly onto a foil-lined baking sheet. Place in oven and roast for 30 min. While chicken is roasting, move onto finish the rice (Step #5). The USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 5: FINISH THE RICE

Heat 2 Tbsp. oil in a large sauté pan over medium heat. Add peppers, garlic, and chopped peanuts. Sauté for 1-2 min. Add cooked basmati rice, spreading out over the pan. Cook rice undisturbed for 3-4 min. Stir and continue to cook for an additional 3-4 min. Remove from heat.

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Step 6: PLATE YOUR DISH

Toss the cilantro and green onion with the fried rice and divide between two plates or bowls. Top with the tandoori chicken. Enjoy!