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Tandoori chicken with turmeric rice and lemon-mint vinaigrette

Gluten Free, Soy Free

4 Servings, 510 Calories/Serving

25 – 35 Minutes

Classic tandoori chicken is famous for its bright red color, thanks to the spices in the marinade and the blistering heat of the tandoor oven. Here, Chef Justine seasons yogurt with fragrant garam masala and earthy (and deep red) beet powder. The delicious result doubles as a marinade and a sauce.


  • 1 cup basmati rice
  • Fresh cilantro
  • ½ teaspoon turmeric
  • 8 chicken drumsticks
  • 2 lemons
  • 1 cup Greek yogurt
  • Yogurt spice blend (beet powder - garam masala - garlic powder)
  • Fresh mint
  • Peeled fresh garlic
  • 1 pound sugar snap peas



Cook the rice

Heat the oven to 450°F.
  • In a fine-mesh strainer, rinse the rice.
  • Coarsely chop the cilantro.
In a small sauce pot, combine the rice, turmeric, and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed,15 to 18 minutes. Fluff with a fork and stir in the cilantro and 1 tablespoon butter, if using; cover and keep warm.
While the rice cooks, prepare the chicken and the yogurt sauce.


Prep the chicken and the yogurt sauce

  • Pat the chicken dry with a paper towel.
  • Cut 1 lemon in half; cut half into wedges for garnish.
  • Juice half the lemon.
In a large bowl, stir together the yogurt, yogurt spice blend, and 1 tablespoon lemon juice, and season with salt and pepper. Set aside half the yogurt sauce for garnish.
To the bowl with the remaining yogurt sauce, add the chicken and toss to coat.


Roast the chicken

Line a sheet pan with foil and brush the foil lightly with oil. Place the chicken on the prepared pan. Roast, turning once halfway through, until the skin is crisp and the chicken is cooked through, 20 to 25 minutes.
While the chicken cooks, prepare the lemon-mint vinaigrette and cook the snap peas.


Make the lemon-mint vinaigrette

  • Zest the remaining lemon.
  • Juice the lemon, keeping the zest and juice separate.
  • Strip the mint leaves from the stems; coarsely tear the leaves.
In a small bowl, stir together the lemon zest, 2 tablespoons lemon juice, mint, and 1 tablespoon oil; season to taste with salt and pepper.


Cook the snap peas

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Toss the snap peas with 1 to 2 tablespoons lemon-mint vinaigrette; reserve the rest for serving.



Transfer the rice, chicken, and snap peas to individual plates. Serve with the lemon wedges and the remaining yogurt sauce and vinaigrette.

Ingredient IQ Sugar snap peas are a cross between sweet, plump English peas and slender snow peas. They combine the best of both: their crisp pods are edible and contain sweet round peas within.

Kids can!
  • Rinse the rice.
  • Juice the lemons. Stir together the yogurt sauce.
  • Prep the mint and make the vinaigrette.
  • Press the garlic (if you have a press).
  • Serve the meal.

Nutrition per serving: Calories: 510, Protein: 39g, Total Fat: 13g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 3g, Saturated Fat: 3g, Cholesterol: 120mg, Carbohydrates: 55g, Fiber: 4g, Sugar: 8g, Added Sugars: 0g, Sodium: 290mg Contains: milk

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