What are the main ingredients in Tandoori Chicken & Sambal?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Milk (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Milk (optional)

Tandoori Chicken & Sambal

Name: Tandoori Chicken & Sambal
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Milk (optional)

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

with roasted pumpkin mash & crispy poppadoms

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Chicken
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Chillies
Fresh Coriander
Lemon Juice
Low Fat Plain Yoghurt
Onion
Onions
Poppadoms
Pumpkin Chunks
Tandoori Mix
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Milk (optional)

Serves 1

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 Chunks - 200g
Free-range Chicken Breast - 1
Tandoori Mix - 20ml
Lemon Juice - 10ml
Bell Pepper - 1
Tomato - 1
Cucumber - 50g
Fresh Chilli - 1
Fresh Coriander - 3g
Low Fat Plain Yoghurt - 100ml
Onion - 1
Poppadoms - 2

Download the Recipe

Serves 2

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 Chunks - 400g
Free-range Chicken Breasts - 2
Tandoori Mix - 40ml
Lemon Juice - 20ml
Bell Pepper - 1
Tomato - 1
Cucumber - 100g
Fresh Chilli - 1
Fresh Coriander - 5g
Low Fat Plain Yoghurt - 200ml
Onion - 1
Poppadoms - 4

Download the Recipe

Serves 3

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 Chunks - 600g
Free-range Chicken Breasts - 3
Tandoori Mix - 60ml
Lemon Juice - 30ml
Bell Peppers - 2
Tomatoes - 2
Cucumber - 150g
Fresh Chillies - 2
Fresh Coriander - 8g
Low Fat Plain Yoghurt - 300ml
Onions - 2
Poppadoms - 6

Download the Recipe

Serves 4

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!