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Tandoori Chicken

Tandoori Chicken

with Spiced Quinoa and Kachumber Salad

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No, we haven’t just spelled cucumber wrong! Kachumber is an Indian salad of chopped cucumber, usually with onions or tomatoes. It makes a refreshing side dish to this spicy tandoori chicken. Enjoy!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Chicken Thigh

2 tsp

Tandoori Masala Spice

½ pot(s)

Greek Style Natural Yoghurt


1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 bunch(es)


1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

120 grams


2 unit(s)

Cardamom Pod

1 unit(s)


½ unit(s)


½ unit(s)

Red Chilli

Not included in your delivery

500 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2996 kJ
Energy (kcal)716 kcal
Fat27.0 g
of which saturates6.0 g
Carbohydrate53 g
of which sugars16.0 g
Protein63 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Pop the chicken thighs in a mixing bowl and add the tandoori masala and yoghurt. Halve, peel and chop the red onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks. Add the garlic, threequarters of the onion and the coriander stalks to the chicken. Season with a good pinch of salt, mix well and set aside.


Put a large saucepan of water (amount specified in the ingredient list) on to boil. Add the vegetable stock pot. Stir to dissolve then add the quinoa. Bash the cardamon pods and add them too. Reduce the heat to medium. Cook the quinoa for 12 mins. TIP: The quinoa is cooked when the seed has split and is tender enough to eat. Drain in a sieve, remove the cardamon pods and return to the pan to keep warm.


Meanwhile, preheat your grill to its highest setting. Pop your chicken on a foil-lined baking tray. Grill for 12-15 mins. TIP: You want it to scorch a little for flavour so keep the heat high. Turn after 6-7 mins to make sure it cooks evenly. TIP: The chicken is cooked when it is no longer pink in the middle.


Zest and juice the lemon. Remove the top and bottom from the cucumber, halve lengthways, scrape out the seeds with a teaspoon and chop into 1cm chunks. Halve the red chilli, remove the seeds and finely chop. Put the cucumber in another mixing bowl with the remaining onion, half the coriander leaves, half the lemon zest, half the lemon juice and as much chilli as you dare! Season with salt, add a glug of olive oil and mix well.


When the quinoa is ready, mix in the remaining lemon zest and juice. Stir in the rest of the coriander leaves. Taste and season with salt and black pepper if necessary.


Serve your quinoa on a plate with the tandoori chicken. Spoon the kachumber on top and a dollop of the remaining yoghurt alongside. Enjoy!