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Tandoori Chicken Breast with Turmeric Rice & Chili Yoghurt

Tandoori Chicken Breast is served over fragrant Turmeric Rice, with spicy Chili Yogurt.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables before cooking.

What you'll need

Cooking pot | Salt | Mixing bowl | Chopping board | Knife | Small bowl | Griller pan | Cooking pan | Oil

Cooking Instructions


Step 5 : Sauté Turmeric Rice

Heat oil in a pan over medium heat, stir-fry the beans for 3-5 minutes, add garlic, then the cooked rice. Season with salt and stir in half the coriander leaves and red Thai chili (spicy).

400 ml Water for Rice
6 g Turmeric Powder
180 g Basmati Rice
280 g Chicken Breast
6 g Tandoori Masala Powder
2 g Ginger Powder
180 g Yoghurt Full Fat
7 g Garlic
100 g Green Beans
10 g Red Thai Chilli
7 g Coriander Leaves



Step 1 : Cook the Rice

Wash and rinse the rice. In a small pot, bring water to a boil with half of the turmeric powder and a pinch of salt. Stir in the rice, cook uncovered for 1-3 minutes, then cover and simmer on low for 12 minutes. Remove from heat when done.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Peel and finely chop the garlic. Trim the beans and cut them into thirds. Roughly chop the coriander. Halve, deseed, and finely chop the red Thai chili (spicy).

Step 2 :Marinate the Chicken

Make incisions in the chicken breast at 1cm intervals without cutting through. Mix tandoori masala, ginger powder, the remaining turmeric, and 1/4 of the yogurt in a bowl. Coat the chicken.

Step 4 : Grill the Chicken

Cook the chicken on a griller pan over medium heat for 3-5 minutes on each side, then finish in the oven for 8 minutes. While the chicken cooks, prepare the chili yogurt by combining the remaining yogurt with coriander leaves and red Thai chili (spicy). Refrigerate until serving.

Step 6 : Serve and Enjoy!

Serve the turmeric rice with the grilled tandoori chicken and a dollop of chili yogurt on top.


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