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Easy prep

Tandoori Roasted Chicken

with Smashed Cucumber Salad

Cooking time

25 minutes




1120 /serving

Are you a true devotee of all things Indian food? Do you sometimes find yourself wishing you could build a Tandoor oven at home? Have we ever got the recipe for you. Tender strips of chicken are seasoned with a mild yet flavourful tandoori masala, then pan cooked to perfection. We serve up the poultry with warm lemon-zested naan bread and vibrant roasted butternut squash and drizzled with a tangy ginger- and citrus- infused yogurt sauce. Make a cooling side salad by ‘smashing’ cucumbers and mixing them with parsley and a splash of white wine vinegar; with that, this Easy Prep meal is ready to devour!

We will send you:

  • 320g Chicken fillets
  • 1 Bunch of parsley
  • 15ml Ginger paste
  • 2 Cucumbers
  • 1 Lemon
  • 340g Diced butternut squash
  • 15ml White wine vinegar
  • 100g Greek yogurt
  • 2 Naan
  • 12g Tandoori masala (spices, garlic, ginger, sea salt)

  • Contains: Gluten, Milk, Sulphites, Wheat

    You will need:

    Large pan
    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    58 g
    Saturated Fat
    11 g
    1760 mg
    Total Carbs
    107 g
    16 g
    42 g
    7 g
    a picture
    Roast the squash
    Preheat the oven to 450°F. On a lined sheet pan, toss the squash 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, stirring halfway through, 15 to 18 minutes, until browned and tender when pierced with a fork.
    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 ½ the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 2 to 3 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot.
    a picture
    Toast the naan
    While the chicken cooks, zest and quarter the lemon. Place the naan directly on the oven rack and toast in the oven, 5 to 7 minutes, until warmed through. Transfer to a cutting board and drizzle with oil. Cut the naan into wedges and sprinkle with ½ the lemon zest (or as much as you’d like); season with S&P to taste.
    a picture
    Make the cucumber salad
    While the naan toasts, cut the cucumbers in half lengthwise; using the palms of your hands, gently smash down the cucumber halves until slightly flattened and slice on an angle into 1-inch pieces. Roughly chop the parsley leaves and stems. In a large bowl, combine the cucumbers, vinegar, ½ the ginger, ½ the parsley, as much of the remaining lemon zest as you’d like and 2 tbsp of oil (double for 4 portions); season with S&P to taste.
    a picture
    Make the yogurt sauce & serve
    In a small bowl, combine the yogurt, juice from ½ the lemon wedges and remaining ginger; season with the remaining spice blend and S&P to taste. Divide the roasted chicken and squash between your plates and drizzle with as much of the yogurt sauce as you’d like. Garnish with the remaining parsley and lemon wedges. Serve the cucumber salad and toasted naan on the side. Bon appétit!

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