Tandoori chicken with sugar snap peas and turmeric rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Tandoori chicken with sugar snap peas and turmeric rice

Gluten-Free, Soy-Free

2 Servings, 600 Calories/Serving

25–40 Minutes

If your kitchen came without a flaming-hot clay tandoor oven, fear not: here you’ll achieve that tandoori flavor more easily and with equally impressive results.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 lemon
  • 4 chicken drumsticks
  • ½ cup Greek yogurt
  • Yogurt spice blend (garam masala - granulated garlic - beet powder - coriander - cumin - sweet paprika)
  • ½ cup basmati rice
  • 3 or 4 sprigs fresh cilantro
  • ¼ teaspoon ground turmeric
  • 2 or 3 sprigs fresh mint
  • 1 or 2 cloves peeled fresh garlic
  • ½ pound sugar snap peas

Nutrition per serving

Calories: 600, Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 140mg (47% DV), Sodium: 200mg (8% DV), Carbohydrates: 50g (17% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the yogurt sauce and the chicken

Heat the oven to 450°F.
  • Zest and juice the lemon; set aside the zest and 1 tablespoon [2 TBL] juice for the vinaigrette.
  • Pat the chicken dry with a paper towel.
In a large bowl, stir together the yogurt, yogurt spice blend, and 1½ teaspoons [1 TBL] lemon juice and season with salt and pepper. Set aside half the yogurt sauce for serving.
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 sheet 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 rice.


Cook the rice

  • Rinse the rice.
  • Coarsely chop the cilantro.
In a small sauce pot, combine the rice, turmeric, and ¾ cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork and stir in the cilantro and 1 tablespoon [2 TBL] butter, if using; season to taste with salt, cover, and keep warm.
While the rice cooks, prepare the lemon-mint vinaigrette.


Make the lemon-mint vinaigrette

  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the mint, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1½ teaspoons [1 TBL] oil. Season to taste with salt and pepper.


Cook the snap peas

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
In a medium frying pan over medium-high heat, warm 1 to 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. Remove from the heat and toss the snap peas with 1 to 2 tablespoons lemon-mint vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.


Transfer the rice, chicken, and snap peas to individual plates. Serve with the remaining yogurt sauce and vinaigrette.
Kids Can!
  • Juice the lemon.
  • Stir the yogurt sauce.
  • Rinse the rice.
  • Strip the mint leaves.
  • Make the vinaigrette.