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Tandoori Chicken

Tandoori Chicken

with Coriander, Avocado & Tomato Salad and Bulgur Wheat
4.0(27)
Sam Richards
Sam RichardsUpdated on May 10, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
653 kcal
Protein
: 
47.6g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

10 grams

Vegetable Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Tandoori Masala Mix

1 unit(s)

Avocado

1 unit(s)

Intense™ Tomato

1 bunch(es)

Coriander

1 unit(s)

Lime

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Energy (kJ)2731 kJ
Energy (kcal)653 kcal
Fat27.3 g
of which saturates6.3 g
Carbohydrate61 g
of which sugars12.8 g
Dietary Fibre8.7 g
Protein47.6 g
Salt1.6 g
Potassium484.8 mg
Calcium17.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Lid
•Large Saucepan
•Medium Bowl

Instructions

PDF
Bake Chicken
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the tandoori masala mix. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
  • When the oven is hot, roast the chicken on the top shelf, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Chop Veg
2
  • Meanwhile, pour the water for the bulgur (see pantry) into a large saucepan, stir in the veg stock paste. Bring to the boil.
  • Stir in the bulgur (see ingredients for amount) and bring back up to the boil. Simmer, 1 min. Pop a lid on the pan. Remove from the heat.
  • Leave to the side for 12-15 mins or until ready to serve.
  • Next, halve the avocado and remove the stone. Cut into 1cm chunks. Cut the Intense™ tomato into 1cm chunks. Roughly chop the coriander (stalks and all). Halve the lime.
Make Dressing
3
  • In a medium bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both). Season with salt and pepper.
  • Add the avocado, tomato and half the coriander to the dressing. Toss to combine. 
  • Once cooked, add the remaining coriander and lime juice to the bulgur.
Dinner's Ready!
4
  • Once cooked, drizzle the honey (see pantry) over the chicken. 
  • Share your bulgur wheat between bowls.
  • Top with the chicken and avocado salad. 
  • Finish with dollops of yoghurt. 
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