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Dairy Free
Gluten Free

Tandoori BBQ Chicken

Smashed Potatoes & Green Salad with Cilantro-Garlic Vinaigrette

Cooking time

30 minutes




690 /serving

Most of us don’t own an authentic clay tandoor oven, but that’s not going to stop us from finding a way to replicate the deep, smoky, chargrilled flavours of tandoori chicken in our own backyards. Tonight you’ll coat your chicken with our BBQ tandoori spice blend, which is packed with cardamom, garlic and coriander, before cooking it over a super-hot barbecue flame. Toss roasted, smashed potatoes in the same aromatics and serve it all alongside a fresh, green cucumber salad for a welcome variation on your usual BBQ game.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 2 Scallions
  • 2 Cucumbers
  • 450g Baby potatoes
  • 1 Lettuce
  • 30ml BBQ sauce
  • 30ml Apple cider vinegar
  • 9g Tandoori BBQ spice blend (cardamom, laurel bay leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

  • Contains: Mustard, Sulphites

    You will need:

    Large grill pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    32 g
    Saturated Fat
    5 g
    710 mg
    Total Carbs
    54 g
    13 g
    46 g
    7 g
    a picture
    Roast the potatoes
    Preheat the oven to 450°F. Heat your BBQ on high, making sure to oil it first. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven. Using a fork or potato masher, gently smash the potatoes until flattened but still in one piece.
    a picture
    Grill the chicken
    While the potatoes roast, in a small bowl, combine the BBQ sauce with ½ the remaining spice blend. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the BBQ (or to large grill pan on medium-high, heating a drizzle of oil first). Cook (partially covered if using a pan), 7 to 10 minutes on the first side. Flip the chicken and brush with the seasoned BBQ sauce. Cook, 7 to 10 minutes, until cooked through. Remove from the heat and let rest for 5 minutes.
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    Mise en place
    While the chicken cooks, roughly chop the lettuce leaves, discarding the root end. Halve the cucumbers lengthwise; thinly slice into half-moons on an angle. Mince the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cilantro leaves and stems.
    a picture
    Make the salad
    In a large bowl, combine the vinegar, as much of the garlic and as many of the white bottoms of the scallions as you’d like, ½ the cilantro and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce and cucumbers. Toss to combine thoroughly.
    a picture
    Plate your dish
    Divide the tandoori BBQ chicken and roasted potatoes between your plates. Garnish the chicken and potatoes with the green tops of the scallions and remaining cilantro. Serve the salad on the side. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.