Oven Baked Tandoori Chicken with Ginger Scallion Rice, Zesty Raita & Tomato Cucumber Salad

COOK TIME - 30-40min
2 SERVINGS

Zest has made this iconic Indian dish a breeze! You get chicken marinated for 24 hours in our tandoori blend that you will sear & bake to perfection, served with side of fragrant ginger scallion rice, fresh tomato cucumber salad & a side of our cool Zesty raita. 

Nutrition PER SERVING
Calories 758 kcal
Fat 25.0 g
Protein 32.0 g
Carbohydrate 21.0 g
Sodium 728 mg
Oven Baked Tandoori Chicken with Ginger Scallion Rice
GF

fresh ingredients

IN THE KIT

  • 12 oz
    tandoori paste marinated chicken drumsticks & thighs
  • 2 oz
    garlic/ginger/scallion mixture
  • 6 oz
    jasmine rice
  • 2 oz
    red onion
  • 3 oz
    roma tomatoes
  • 3 oz
    cucumber
  • 3 oz
    carrot
  • 2 oz
    cilantro
  • 2 oz
    salad dressing
  • 4 oz
    Zesty raita

Not Included

Vegetable or olive oil 

Salt & pepper

Butter (optional)

 

Kitchen Items Needed

Sheet pan 

Medium pot with lid 

Cutting board & knife

Medium bowl 

Large skillet/pan for searing 

Box grater 

12 oz water for every two portions

cook along

INSTRUCTIONS

Prep

Preheat oven to 425°F;

Grate carrots;

Dice cucumber;

Dice tomatoes;

Thinly slice red onion;

Finely chop cilantro.

1 Sear Chicken

Remove the chicken from the marinade. Throw bag away. 

Heat a drizzle of olive oil in a large skillet on medium high heat. Sear marinated chicken until lightly browned on all sides, about 5 minutes on each side.

2Bake Chicken

Once seared, transfer the chicken to a sheet pan, place on middle rack & cook for 25-30 minutes, turning once halfway through the cooking process.

3Cook Rice

Heat a drizzle of olive oil in medium pot, medium-high until hot. Add the chopped garlic/ginger/scallion mixture with a pinch of salt & pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened & fragrant. Add rice, a big pinch of salt, & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat, fluff the cooked rice with a fork. Top with a spoon of butter & mix (optional). Cover to keep warm.

4Make Salad

Combine carrots, cucumber, tomato & onion in a medium bowl. Season with a pinch of salt & pepper. Toss with dressing & set aside. 

5To Serve

Divide the rice, top with chicken, add a portion of salad on the side & sprinkle with chopped cilantro. Serve with Zesty raita on the side & enjoy!