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Tandoori Chicken

Try this recipe with Tandoori Chicken served with Snap Peas and Tumeric Rice using Annie Chun’s Sticky White Rice!

Tandoori Chicken
Recipe Serves 1
Minutes Prep 10
Minutes Cook 25
Total Minutes 35
Difficulty: medium


  • 1 lemon
  • 2 cloves organic peeled fresh garlic
  • 1 lb chicken drumsticks
  • ½ cup Greek yogurt
  • Tandoori seasoning, ½ tsp on each: ground ginger, beet powder, ground cumin, ground coriander, paprika, turmeric, salt, cayenne pepper
  • 1 package Annie Chun’s White Rice
  • ½ teaspoon ground turmeric
  • 4-5 sprigs fresh mint
  • ½ pound sugar snap peas
  • 1 tbsp butter
  • Salt & pepper to taste


Preheat the oven to 450F. Stir in 1 tbsp lemon juice, tandoori spice blend, and ¼ c greek yogurt. Season to taste with salt and pepper, then add the chicken drumsticks.

Prepare rice according to the package instructions, then combine with 1 tbsp melted butter and ½ tsp turmeric.

When the oven is heated, roast the chicken on a prepared baking sheet (lined with foil and lightly sprayed with oil). Turning halfway through, cook for 20-25 minutes.

In a small bowl, stir together the chopped mint, 1 clove of minced garlic, lemon zest, any remaining lemon juice, and 1 tbsp oil. Season to taste with salt and pepper and set aside. In a heated skillet, add the peas, season with salt and pepper, and cook until crisp-tender (4 minutes). Remove from heat and stir in the lemon-mint vinaigrette.

To serve, combine ¼ c greek yogurt, 1-2 tsp lemon juice and 1 clove of minced garlic. Plate the chicken with the peas, rice and sauce.

  • White Rice
Using Annie Chun's Seaweed Crisps to make sushi rolls