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    Home » Chicken Breast Mains

    Tandoori Hasselback Chicken

    Posted: Sep 2, 2020 · Updated: Sep 3, 2020 by Tonje

    Jump to Recipe

    Juicy tandoori hasselback chicken served with a flavorful turmeric rice and yogurt dressing - and it's made in only 20 minutes!

    Tandoori Hasselback Chicken with turmeric rice and yogurt sauce.

    Jump to:
    • Ingredients
    • Instructions
    • Top tips
    • Leftovers
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    This post is sponsored by Hello Fresh. Hello Fresh is a meal delivery provider which offers pre-measured ingredients and recipes delivered to your door, so that you can enjoy convenient, homemade meals every day.

    Hello Fresh actually has a library of recipes online, which you can access even if you don't subscribe to their services. This tandoori chicken with turmeric rice is one of my favorite Hello Fresh recipes, which I found on their website. It is a great quick and easy meal, perfect as a weeknight dinner.

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    Ingredients

    For this recipe you will need green beans, garlic, chili, cilantro (coriander), turmeric, basmati rice, chicken breasts, tandoori masala spice and yogurt.

    Tandoori Hasselback Chicken.

    Instructions

    Finely chop the cilantro, chili and garlic. Trim the green beans, and chop them into thirds. Boil the rice in a pot with water, along with half the turmeric.

    Cut into the flesh of the chicken widthways. Try to make deep cuts, without cutting all the way through.

    Combine the tandoori spice mix, turmeric and half of the yogurt in a small bowl. Add the chicken to the bowl, and use your hands to coat the chicken in the yogurt marinade. Transfer the marinated chicken to a baking tray or sheet pan.

    Cook the chicken under the grill or in the oven on its highest setting until the chicken is scorched, around 5 minutes. Then flip the fillets, and repeat on the other side. Lower the heat and cook until the chicken has cooked through. The meat should no longer be pink in the middle before you remove it from the oven.

    While the chicken cooks, heat some oil in a frying pan on medium heat. Stir fry the green beans for 4-5 minutes, then add garlic and sautee for another minute. Stir in the cooked rice, and season to taste with salt. Mix in half of the cilantro and chili.

    Combine the rest of the cilantro and chili with the remainin yogurt. Serve the cooked chicken, rice and yogurt sauce up on plates, and enjoy!

    Grilled chicken and rice.

    Top tips

    • Make sure that the chicken is cooked through. You can use a meat thermometer, or simply slice into the chicken to check that it's no longer pink in the middle.
    • You can use any tandoori spice mix, curry powder or masala that you like and have available.

    Leftovers

    You can store any leftovers in an airtight container in a refrigerator for up to 2 days. I like to store the rice, chicken and yogurt dressing separate. This allows me to reheat the chicken and rice in a microwave or oven, and serve with chilled yogurt.

    For more easy meal inspiration, check out Hello Fresh's most popular recipes.

    Recipe

    Tandoori Hasselback Chicken

    Juicy tandoori hasselback chicken served with a flavorful turmeric rice and yogurt dressing – delicious!
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Course Dinner
    Cuisine American
    Servings 4
    Calories 622 kcal
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    Ingredients
      

    • 4 chicken breasts
    • 1 tablespoon turmeric
    • 1 bunch cilantro
    • 2 garlic cloves
    • 1 chili
    • 300 g basmati rice
    • 2 tablespoon tandoori masala spice
    • 300 g natural yogurt
    • 400 g green beans

    Instructions
     

    • Finely chop the cilantro, chili and garlic. Trim the green beans, and chop them into thirds.
    • Boil the rice in a pot with water, along with half the turmeric. This will create a flavorful rice.
    • Cut into the flesh of the chicken widthways. Try to make deep cuts, without cutting all the way through.
    • Combine the tandoori spice mix, turmeric and half of the yogurt in a small bowl. Add the chicken to the bowl, and use your hands to coat the chicken in the yogurt marinade. Transfer the marinated chicken to a baking tray or sheet pan.
    • Cook the chicken under the grill or in the oven on its highest setting until the chicken is scorched, around 5 minutes. Then flip the fillets, and repeat on the other side. Lower the heat and cook until the chicken has cooked through. The meat should no longer be pink in the middle before you remove it from the oven.
    • While the chicken cooks, heat some oil in a frying pan on medium heat. Stir fry the green beans for 4-5 minutes, then add garlic and sautee for another minute. Stir in the cooked rice, and season to taste with salt. Mix in half of the cilantro and chili.
    • Combine the rest of the cilantro and chili with the remainin yogurt. Serve the cooked chicken, rice and yogurt sauce up on plates, and enjoy!

    Notes

    • Make sure that the chicken is cooked through. You can use a meat thermometer, or simply slice into the chicken to check that it’s no longer pink in the middle.
    • You can use any tandoori spice mix, curry powder or masala that you like and have available.

    Nutrition

    Calories: 622kcalCarbohydrates: 73gProtein: 58gFat: 9gSaturated Fat: 3gCholesterol: 154mgSodium: 309mgPotassium: 1341mgFiber: 4gSugar: 8gVitamin A: 1074IUVitamin C: 33mgCalcium: 166mgIron: 3mg
    Keyword chicken, rice, tandoori
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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