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Tandoori Chicken Sandwiches

with Cashew-Cilantro Relish, Slaw & Spiced Potatoes

Cooking time

30 minutes

Servings

2/4

Calories

1020 /serving

Take a bite out of Indian traditions with this most satisfying of sandwiches, which puts some of our favourite flavours between bread. Fresh hamburger buns are a perfect vehicle for tender tandoori-spiced chicken thighs, topped with an indulgently creamy slaw and a bright home-made relish featuring roasted cashews, scallions, bright citrus and verdant cilantro. On the side, spiced roasted potatoes complete the feast.

We will send you:

  • 4 Chicken thighs
  • 450g Baby potatoes
  • 150g Shredded green cabbage
  • 1 Bunch of cilantro
  • 1 Scallion
  • 1 Lime (or lemon)
  • 60ml Mayonnaise
  • 25g Roasted cashews
  • 15ml Tandoori paste
  • 2 Classic burger buns
  • 4g Tandoori trip spice blend (cardamom, bay leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

Contains: Egg, Cashews, Wheat

You will need:

Large pan
Zester
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
53 g
Saturated Fat
7 g
Sodium
1000 mg
Total Carbs
91 g
Sugars
9 g
Protein
49 g
Fibres
9 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
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Mise en place
While the potatoes roast, zest and juice the lime. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems. Finely chop the cashews. In a small bowl, make the spiced mayo by combining the mayonnaise and up to ⅓ of the lime juice (to taste); season with the remaining spice blend and S&P.
a picture
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. In a bowl, combine the chicken, tandoori paste and up to ½ the remaining lime juice (to taste); stir to combine. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Make the cashew-cilantro relish & slaw
While the chicken cooks, in a medium bowl, combine the cashews, cilantro, up to ½ the white bottoms of the scallion (to taste), as much of the lime zest and remaining lime juice as you’d like, and a drizzle of oil; season with S&P to taste. In a large bowl, combine the cabbage, ½ the cashew-cilantro relish, ½ the spiced mayo and as many of the remaining white bottoms of the scallion as you’d like. Toss well.
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Toast the buns
In the reserved pan, heat a drizzle of oil on medium-high. Add the buns to the pan, cut-sides down, and toast, 1 to 2 minutes, until toasted.
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Plate your dish
Divide the roasted potatoes and bun bottoms between your plates. Top each bun bottom with an equal portion of the remaining spiced mayo, remaining cilantro-cashew relish and finished tandoori chicken; add a spoonful of the slaw and finish with a bun top. Serve the remaining slaw on the side, topped with as many of the green tops of the scallion as you’d like. Bon appétit!

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