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Spicy
Ready in 30 minutes

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 right in hand—literally. Fresh hamburger buns are a perfect vehicle for tender chicken thighs slathered in piquant tandoori paste. Top them with an indulgently creamy slaw and a verdant home-made relish featuring roasted cashews, scallion, lime and 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
  • 60ml Mayonnaise
  • 25g Roasted cashews
  • 15ml Tandoori paste
  • 2 Classic hamburger buns
  • 4g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

Contains: Eggs, Cashews, Wheat, Barley

You will need:

Large pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
53 g
Saturated Fat
7 g
Sodium
1000 mg
Total Carb
91 g
Sugars
9 g
Protein
49 g
Fibre
9 g
Preparation
a picture
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
a picture
Mise en place
Meanwhile, zest and juice the lime. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. Finely chop the cilantro leaves and stems. Roughly chop the cashews. In a small bowl, make the spiced mayo by combining the mayo, ⅓ of the lime juice, the remaining spices 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 medium bowl, combine the chicken, tandoori paste and ½ the remaining lime juice. Cook the chicken*, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
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Make the cashew-cilantro relish & slaw
Meanwhile, in a second medium bowl, combine the cashews, cilantro, lime zest, ½ the white bottom of the scallion, the remaining lime juice, a drizzle of oil and S&P. In a large bowl, combine the cabbage, ½ the cashew-cilantro relish, ½ the spiced mayo and the remaining white bottom of the scallion.
a picture
Toast the buns
In the reserved pan, heat a drizzle of oil on medium-high. Toast the buns, cut-sides down, 1 to 2 min., until golden.
a picture
Plate your dish
Divide the potatoes and bun bottoms between your plates. Top the bun bottoms with the remaining spiced mayo and cilantro-cashew relish, the chicken, a spoonful of the slaw and a bun top. Serve any remaining slaw on the side and top with the green top of the scallion. Bon appétit!

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