HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTandoori Spiced Chicken Tenders
Tandoori Spiced Chicken Tenders

Tandoori Spiced Chicken Tenders

with Garlic Rice & Cucumber Raita

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Love 'em tender? When it comes to tandoori chicken, that's the only way to go. Toss chicken tenderloins in tandoori paste and yoghurt, knock up some tasty sides and sit down to a meal that'll make you swoon.

Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin pieces

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

chicken tenderloins

1 tub

tandoori paste

1 packet

Greek-style yoghurt


1 unit


1 unit


1 bunch


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3170 kJ
Fat25.9 g
of which saturates10.5 g
Carbohydrate79.3 g
of which sugars13.3 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium1040 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time! Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat, then spread in a single layer and roast until tender, 20-25 minutes.


While the pumpkin is roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, combine the chicken tenderloins in a medium bowl with the tandoori paste, 1/2 the Greek yoghurt, a drizzle of olive oil and a generous pinch of salt.


Grate 1/2 the cucumber, then finely chop the remainder. Add the grated cucumber and the remaining Greek yoghurt to a small bowl and season with salt and pepper. Mix well and set aside. Finely chop the tomato. Roughly chop the coriander. In a small bowl, combine the tomato, coriander, the chopped cucumber and white wine vinegar. Drizzle with olive oil, season with salt and pepper and mix well. Set aside.


Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-4 minutes each side. TIP: The chicken is cooked when it is no longer pink inside.


Divide the garlic rice, roasted pumpkin and tandoori chicken between plates. Top with the cucumber raita and salsa. Garnish with the toasted almonds.