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 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: 30 - 40 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Fresh Chives
- Lemon Juice
- Low Fat Plain Yoghurt
- Onion
- Onions
- Poppadoms
- Pumpkin Chunks
- Tandoori Mix
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Milk (optional)
- Seasoning (salt & pepper)
PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the 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. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken until lightly charred and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste with ½ the spice mix. Remove from the pan with all the pan juices and set aside.
SALSA
In a bowl, combine the lemon juice, a drizzle of olive oil, and whisk to emulsify. Add the pepper, the tomato, the Cucumber, the chilli (to taste), ½ the chives, seasoning, and toss to combine. Set aside in the fridge. Combine ¼ of the yoghurt, the remaining chives, season and set aside.
MAKE IT SAUCY
Return the pan, wiped if necessary, over medium heat with a drizzle of oil. When hot, fry the onion and peppers until golden, 4-5 minutes (shifting occasionally). Add the remaining spice mix and fry until fragrant, 30-60 seconds, (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the 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 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the 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. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken until lightly charred and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste with ½ the spice mix. Remove from the pan with all the pan juices and set aside.
SALSA
In a bowl, combine the lemon juice, a drizzle of olive oil, and whisk to emulsify. Add the pepper, the tomato, the Cucumber, the chilli (to taste), ½ the chives, seasoning, and toss to combine. Set aside in the fridge. Combine ¼ of the yoghurt, the remaining chives, season and set aside.
MAKE IT SAUCY
Return the pan, wiped if necessary, over medium heat with a drizzle of oil. When hot, fry the onion and peppers until golden, 4-5 minutes (shifting occasionally). Add the remaining spice mix and fry until fragrant, 30-60 seconds, (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the 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 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Place the 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. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken 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 spice mix. Remove from the pan with all the pan juices and set aside.
SALSA
In a bowl, combine the lemon juice, a drizzle of olive oil, and whisk to emulsify. Add the pepper, the tomato, the Cucumber, the chilli (to taste), ½ the chives, seasoning, and toss to combine. Set aside in the fridge. Combine ¼ of the yoghurt, the remaining chives, season and set aside.
MAKE IT SAUCY
Return the pan, wiped if necessary, over medium heat with a drizzle of oil. When hot, fry the onion and peppers until golden, 6-7 minutes (shifting occasionally). Add the remaining spice mix and fry until fragrant, 30-60 seconds, (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the 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 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Place the 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. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken 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 spice mix. Remove from the pan with all the pan juices and set aside.
SALSA
In a bowl, combine the lemon juice, a drizzle of olive oil, and whisk to emulsify. Add the pepper, the tomato, the Cucumber, the chilli (to taste), ½ the chives, seasoning, and toss to combine. Set aside in the fridge. Combine ¼ of the yoghurt, the remaining chives, season and set aside.
MAKE IT SAUCY
Return the pan, wiped if necessary, over medium heat with a drizzle of oil. When hot, fry the onion and peppers until golden, 6-7 minutes (shifting occasionally). Add the remaining spice mix and fry until fragrant, 30-60 seconds, (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the 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 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 30 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 45 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 Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Chives, Lemon Juice, Low Fat Plain Yoghurt, Onion, Onions, Poppadoms, Pumpkin Chunks, Tandoori Mix, Tomato, Tomatoes
What is the nutritional information of Tandoori Chicken & Sambal?
Calories: 577, Carbs: 71 grams, Fat: grams, Protein: 53.2 grams, Sugar: 26.3 grams, Salt: 1072 grams
How do I prepare Tandoori Chicken & Sambal?
MAKE IT SAUCY: Return the pan, wiped if necessary, over medium heat with a drizzle of oil. When hot, fry the onion and peppers until golden, 4-5 minutes (shifting occasionally). Add the remaining spice mix and fry until fragrant, 30-60 seconds, (shifting constantly). Remove from the heat and mix through the remaining yoghurt and the chicken with the pan juices. Season and cover. DINNER IS READY: Plate up the mash and top with the saucy 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the pumpkin in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover. SALSA: In a bowl, combine the lemon juice, a drizzle of olive oil, and whisk to emulsify. Add the pepper, the tomato, the cucumber, the chilli (to taste), ½ the chives, seasoning, and toss to combine. Set aside in the fridge. Combine ¼ of the yoghurt, the remaining chives, season and set aside. 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. CHARRED CHICKEN: Pat the chicken dry with paper towel. Place a grill pan or a pan over medium heat with a drizzle of oil. When hot, fry the chicken until lightly charred and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste with ½ the spice mix. Remove from the pan with all the pan juices and set aside.
What should be prepared from my kitchen to make Tandoori Chicken & Sambal?
Bell Pepper, Bell Peppers, Chicken, Cucumber, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Chives, Lemon Juice, Low Fat Plain Yoghurt, Onion, Onions, Poppadoms, Pumpkin Chunks, Tandoori Mix, Tomato, Tomatoes
How many calories does Tandoori Chicken & Sambal have?
577 calories
How much fat content does Tandoori Chicken & Sambal have?
grams
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