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Tandoori Rice

Tandoori Rice

with Chicken and Roasted Broccoli

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Long day? Too tired to cook? We know the feeling. At HelloFresh we believe that being short of time or stuck in a recipe rut shouldn’t stop you from cooking and enjoying great food. With just 15 minutes hands on cooking time, this delicious tandoori spiced rice dish is the perfect recipe to rustle up for a midweek pick me up. Served with charred roasted broccoli (the only way to cook it if you ask us!) and a spiced yoghurt dip, this dish is guaranteed to bring sunshine straight into your kitchen.

Tags:No Gluten Containing IngredientsNot Suitable for Coeliacs

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 grams

Diced Chicken Thigh

1.5 tsp

Tandoori Masala Spice

1 unit(s)


1.5 piece


1 clove


150 grams

Basmati Rice

1 unit(s)

Chicken Stock Pot

1.5 unit(s)


2 tsp

Ground Coriander

1 bunch(es)


1 pot(s)

Greek Style Natural Yoghurt


25 grams

Desiccated Coconut

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3452 kJ
Energy (kcal)825 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate81 g
of which sugars20.0 g
Protein69 g
Salt3.05 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pop the diced chicken thigh into a bowl and drizzle on a glug of oil. Season with a good pinch of salt and generous grind of pepper. Add the tandoori masala spice mix and stir together. Heat a wide large saucepan over high heat.


When your pan is hot, add your chicken. Cook, stirring, then lower the heat to medium, 2 mins. As the chicken browns, cut the onion in half through the root, peel and then slice into thin half moons. Add your onion to the pan and stir well. Cook until the onion has softened, 5 mins.


While the onion cooks, peel and grate the ginger and garlic (or use a garlic press). Add the ginger and garlic to the pan and cook for 1 minute more before stirring in the basmati rice.


Add the water (see ingredients for amount) and the stock pot. Stir well to dissolve the stock pot and bring to the boil. Once boiling, pop a lid on your pan and lower the heat so as your stock is bubbling gently. Leave the rice to cook with the lid on for 10 mins. After 10 mins, remove the rice from the heat and leave for 10 mins to finish cooking in its own steam (with the lid still on).


As the rice cooks, cut the broccoli into florets (tiny trees) and pop them on a lined baking tray. Drizzle on a glug of oil and season with a generous pinch of salt. Toss well and then roast in the oven for 15-20 mins. Turn halfway through cooking and sprinkle on half the ground coriander before returning to the oven.


Meanwhile, roughly chop the coriander and mix it though the yoghurt. Stir in half the desiccated coconut and remaining ground coriander. Season to taste with salt and pepper and keep to one side. When everything is ready, spoon your tandoori rice into deep bowls. Arrange a few broccoli florets around the bowl and top with a generous dollop of yoghurt. Finish with a sprinkle of the remaining desiccated coconut. Enjoy!