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Tandoori Style Hasselback Chicken

Tandoori Style Hasselback Chicken

with Turmeric Rice, Green Beans and Chilli Coriander Yoghurt

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This delicious Tandoori Style Hasselback Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 caloriesSpicy
Allergens:Milk

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

80 grams

Green Beans

1 unit(s)

Garlic Clove

1 bunch(es)

Coriander

½ unit(s)

Red Chilli

2 unit(s)

Chicken Fillet

1 sachet

Tandoori Masala Spice

150 grams

Low Fat Natural Yoghurt

(ContainsMilk)

150 grams

Basmati Rice

10 grams

Chicken Stock Paste

1 sachet

Ground Turmeric

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)2185 kJ
Energy (kcal)522 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate68 g
of which sugars7.0 g
Protein51 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Garlic Press
Baking Tray
Aluminum Foil
Bowl
Saucepan
Lid
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Fill and boil your kettle. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed, then finely chop.

2

Line a baking tray with foil. Pop the chicken breasts in between two wooden spoon handles on a board. Make slices widthways at 1cm intervals, making sure not to cut all the way through. In a large bowl, mix together the tandoori masala spice, half the turmeric and half the yoghurt. Add the hasselback chicken to the bowl and season with salt, then use your hands to coat. Lay the chicken, cut-side up, onto the foil-lined baking tray. Discard any remaining marinade in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Once the oven is hot, roast the chicken on the top shelf until cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, combine the remaining yoghurt with half the coriander and half the chilli (add less chilli if you don't like heat) in a small bowl. Set aside your chilli coriander yoghurt.

4

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, chicken stock paste and the remaining turmeric and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

5

When 10 mins of chicken cooking time remain, heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

6

Once the beans are cooked, add the cooked rice, remaining coriander and chilli to the pan. Stir together until combined, then taste and season with salt and pepper if needed. Serve the tandoori chicken on top of your turmeric rice. Finish with a drizzle of chilli coriander yoghurt. Enjoy!