Indian Chicken Thali Plate: Tandoori Chicken and Chickpea Masala

Name: Indian Chicken Thali Plate: Tandoori Chicken and Chickpea Masala with Lime Rice, Mint Salad and Chapatis
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 4 Piece of Bamboo skewers; 1 Piece of Red onion; 10 Grams of Ginger garlic paste; 4 Grams of Tandoori masala; 1 Piece of Lime; 150 Grams of Long grain rice; 1 Tbsp of Vegetable oil; 2 Grams of Mustard seeds; 2 Grams of Turmeric powder; 6 Grams of Curry leaves; 1 Tsp of Salt; 300 ML of Water; 240 Grams of Chickpeas; 1 Piece of Tomatoes; 1 Tbsp of Vegetable oil; 15 Grams of Ginger paste; 30 Grams of Tomato paste; 5 Grams of Garam masala; 2 Grams of Fenugreek leaves; 150 ML of Water; 10 Grams of Fresh mint; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 170 Grams of Natural yogurt; 15 Grams of Fresh coriander; 2 Piece of Chapati

with Lime Rice, Mint Salad and Chapatis

Thali translates to 'plate' from Hindi and consists of multiple small dishes, creating a balanced and delicious feast!

43 Reviews

Cals 877 · Prot 61 · Carbs 136 · Fat 10

Global Eats

45 min

Indian Chicken Thali Plate: Tandoori Chicken and Chickpea Masala with Lime Rice, Mint Salad and Chapatis

Thali translates to 'plate' from Hindi and consists of multiple small dishes, creating a balanced and delicious feast!

43 Reviews

Cals 877 · Prot 61 · Carbs 136 · Fat 10

Global Eats

Ingredients

Tandoori chicken

Chicken breast

300 Grams

Bamboo skewers

4 Piece

Red onion

1 Piece

Ginger garlic paste

10 Grams

Tandoori masala

4 Grams

Lime rice

Lime

1 Piece

Long grain rice

150 Grams

Vegetable oil

1 Tbsp

Mustard seeds 13*

2 Grams

Turmeric powder

2 Grams

Curry leaves

6 Grams

Salt

0.5 Tsp

Water

300 ML

Chickpea masala

Chickpeas

240 Grams

Tomatoes

1 Piece

Vegetable oil

1 Tbsp

Ginger paste

15 Grams

Tomato paste

30 Grams

Garam masala

5 Grams

Fenugreek leaves

2 Grams

Water

150 ML

Salad

Fresh mint

10 Grams

Cherry tomatoes

150 Grams

Cucumber

1 Piece

To serve

Natural yogurt 4*

170 Grams

Fresh coriander

15 Grams

Chapati 10*11*

2 Piece

Allergens

*13 Mustard, *4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3669 / 877
Fats (g)	10.1
of which saturated (g)	2.9
Carbohydrates (g)	136
of which sugars (g)	15.9
Fibers (g)	14.3
Proteins (g)	61.1
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 220°C/200°C fan.
Soak the skewers in cold water.
Peel and cut the onion into bite-sized pieces.
Cut the chicken into wedges.
In a large bowl, combine the ginger garlic paste, tandoori masala (spicy!), a spoonful of the yogurt (saving some for serving) and a pinch of salt.
Add the chopped chicken and mix to coat fully in the marinade. Leave to marinate for 10 mins.

Tip! Leave the chicken to marinate for a couple of hours, or even over night to make it extra flavourful.

2 Cook lime rice

Cut the lime into wedges. Rinse and drain the rice.
Heat a pot over a medium-high heat with a drizzle of oil.
Once hot, add the mustard seeds, turmeric and curry leaves, fry for 30 secs until fragrant.
Add the rice, salt and measured water. Bring to a boil.
Once boiling, lower the heat and cover.
Cook for 10-12 min, until all of the water is absorbed and rice is tender.
Once cooked, squeeze in half of the lime juice (saving some for the salad).
Mix and cover until serving.

3 Cook tandoori chicken

Meanwhile, thread the chicken and onion onto the skewers.
Place the skewers onto a lined baking tray and bake in the oven for 10-15 min until fully cooked.

Tip! For an extra char on the chicken, bake for an additional 5 min.

4 Cook chickpea masala

Meanwhile, rinse and drain the chickpeas.
Finely chop the tomatoes.
Heat a large non-stick pan over medium high heat with a drizzle of oil.
Fry the ginger paste, tomato paste and tomato, for 2-4 min.
Lower the heat to medium and fry the garam masala and fenugreek for 30 sec until fragrant.
Add the chickpeas and measured water.
Cook for 5-7 min, until the chickpeas are tender and the sauce has reduced. Keep warm until serving.

5 Make salad

Meanwhile, pick and finely chop the mint (leaving some leaves for garnish).
Cut the cherry tomatoes into quarters.
Cut the cucumber into bite-sized pieces.
To a bowl, add the tomatoes, cucumber, mint and the remaining lime juice.
Mix well and set aside.

6 Serve

Pick and finely chop the coriander and add to the chickpeas.
Warm the chapatis in the microwave for 30 secs.
Divide the lime rice, chickpea masala and salad into small individual bowls, or onto a plate.
Add the chicken skewers.
Enjoy the Indian Thali Plate with the yogurt and chapatis on the side.