If you think the only way to enjoy tandoori-style chicken at home is to build a tandoor clay oven, put down the construction tools, grab the special UCOOK tandoori spice mix, and baste pan-fried chicken breast with it. Serve with a smooth pumpkin mash, a spicy tomato & bell pepper salsa, a crispy poppadom and dollops of coriander-loaded yoghurt.
Tandoori Chicken & Sambal
Tandoori Chicken & Sambal
with roasted pumpkin mash & crispy poppadoms
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Lemon Juice
- Low Fat Plain Yoghurt
- Onion
- Onions
- Poppadoms
- Pumpkin Chunks
- Spice Mix
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Milk (optional)
PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
CHARRED Chicken
Pat the Chicken dry with paper towel and cut into 1cm strips. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken strips until lightly charred and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste with ½ the tandoori spice. Remove from the pan with all the pan juices and set aside.
SALSA
In a bowl, combine the lemon juice with a drizzle of olive oil, and whisk to emulsify. Add the diced pepper, the diced tomato, the diced Cucumber, the chopped chilli (to taste), ½ the chopped coriander, and seasoning. Toss to combine. Set aside in the fridge. In a second bowl, combine ¼ of the yoghurt, the remaining coriander, and seasoning. Set aside.
MAKE IT SAUCY
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion and the sliced peppers until golden, 4-5 minutes (shifting occasionally). Add the remaining tandoori spice and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the cooked Chicken with the pan juices. Season and cover.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER IS READY
Plate up the mash and top with the saucy tandoori Chicken. Dollop over the herby yoghurt. Side with the salsa and the crispy Poppadoms. Well done, Chef!
PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
CHARRED Chicken
Pat the Chicken dry with paper towel and cut into 1cm strips. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken strips until lightly charred and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste with ½ the tandoori spice. Remove from the pan with all the pan juices and set aside.
SALSA
In a bowl, combine the lemon juice with a drizzle of olive oil, and whisk to emulsify. Add the diced pepper, the diced tomato, the diced Cucumber, the chopped chilli (to taste), ½ the chopped coriander, and seasoning. Toss to combine. Set aside in the fridge. In a second bowl, combine ¼ of the yoghurt, the remaining coriander, and seasoning. Set aside.
MAKE IT SAUCY
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion and the sliced peppers until golden, 4-5 minutes (shifting occasionally). Add the remaining tandoori spice and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the cooked Chicken with the pan juices. Season and cover.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER IS READY
Plate up the mash and top with the saucy tandoori Chicken. Dollop over the herby yoghurt. Side with the salsa and the crispy Poppadoms. Well done, Chef!
PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
CHARRED Chicken
Pat the Chicken dry with paper towel and cut into 1cm strips. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken strips until lightly charred and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final 30-60 seconds, baste with ½ the tandoori spice. Remove from the pan with all the pan juices and set aside.
SALSA
In a bowl, combine the lemon juice with a drizzle of olive oil, and whisk to emulsify. Add the diced pepper, the diced tomato, the diced Cucumber, the chopped chilli (to taste), ½ the chopped coriander, and seasoning. Toss to combine. Set aside in the fridge. In a second bowl, combine ¼ of the yoghurt, the remaining coriander, and seasoning. Set aside.
MAKE IT SAUCY
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion and the sliced peppers until golden, 6-7 minutes (shifting occasionally). Add the remaining tandoori spice and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the cooked Chicken with the pan juices. Season and cover.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER IS READY
Plate up the mash and top with the saucy tandoori Chicken. Dollop over the herby yoghurt. Side with the salsa and the crispy Poppadoms. Well done, Chef!
PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
CHARRED Chicken
Pat the Chicken dry with paper towel and cut into 1cm strips. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken strips until lightly charred and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final 30-60 seconds, baste with ½ the tandoori spice. Remove from the pan with all the pan juices and set aside.
SALSA
In a bowl, combine the lemon juice with a drizzle of olive oil, and whisk to emulsify. Add the diced pepper, the diced tomato, the diced Cucumber, the chopped chilli (to taste), ½ the chopped coriander, and seasoning. Toss to combine. Set aside in the fridge. In a second bowl, combine ¼ of the yoghurt, the remaining coriander, and seasoning. Set aside.
MAKE IT SAUCY
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion and the sliced peppers until golden, 6-7 minutes (shifting occasionally). Add the remaining tandoori spice and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the cooked Chicken with the pan juices. Season and cover.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER IS READY
Plate up the mash and top with the saucy tandoori Chicken. Dollop over the herby yoghurt. Side with the salsa and the crispy Poppadoms. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Tandoori Chicken & Sambal?
The preparation time for Tandoori Chicken & Sambal with roasted pumpkin mash & crispy poppadoms is between 25 and 40 minutes.
What is the total time required to make Tandoori Chicken & Sambal with roasted pumpkin mash & crispy poppadoms?
The total time required to make Tandoori Chicken & Sambal with roasted pumpkin mash & crispy poppadoms is between 40 and 55 minutes.
How many servings does Tandoori Chicken & Sambal provide?
4 servings
What are the main ingredients in Tandoori Chicken & Sambal?
Bell Pepper, Bell Peppers, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Parsley, Lemon Juice, Low Fat Plain Yoghurt, Onion, Onions, Poppadoms, Pumpkin Chunks, Spice Mix, Tomato, Tomatoes
What is the nutritional information of Tandoori Chicken & Sambal?
Calories: 524, Carbs: 59 grams, Fat: grams, Protein: 53.4 grams, Sugar: 20.2 grams, Salt: 1140 grams
How do I prepare Tandoori Chicken & Sambal?
DINNER IS READY: Plate up the mash and top with the saucy tandoori chicken. Dollop over the herby yoghurt. Side with the salsa and the crispy poppadoms. Well done, Chef! POPPADOMS: Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up). MAKE IT SAUCY: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion and the sliced peppers until golden, 4-5 minutes (shifting occasionally). Add the remaining tandoori spice and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the cooked chicken with the pan juices. Season and cover. SALSA: In a bowl, combine the lemon juice with a drizzle of olive oil, and whisk to emulsify. Add the diced pepper, the diced tomato, the diced cucumber, the chopped chilli (to taste), ½ the chopped coriander, and seasoning. Toss to combine. Set aside in the fridge. In a second bowl, combine ¼ of the yoghurt, the remaining coriander, and seasoning. Set aside. CHARRED CHICKEN: Pat the chicken dry with paper towel and cut into 1cm strips. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken strips until lightly charred and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste with ½ the tandoori spice. Remove from the pan with all the pan juices and set aside. PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
What should be prepared from my kitchen to make Tandoori Chicken & Sambal?
Bell Pepper, Bell Peppers, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Parsley, Lemon Juice, Low Fat Plain Yoghurt, Onion, Onions, Poppadoms, Pumpkin Chunks, Spice Mix, Tomato, Tomatoes
How many calories does Tandoori Chicken & Sambal have?
524 calories
How much fat content does Tandoori Chicken & Sambal have?
grams
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