Tandoori-style chicken with Bombay curried potatoes

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

Tandoori-style chicken with Bombay curried potatoes

Tandoori-style chicken with Bombay curried potatoes

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

30–45 Minutes

Tandoori chicken is traditionally made in a bell-shaped clay oven, but our version transports the flavors of India into your kitchen, no matter your oven’s shape.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • Tandoori spice blend (garam masala - granulated garlic - beet powder - coriander - cumin - sweet paprika)
  • 1 yellow onion
  • 6 ounces waxy potatoes (such as red or Yukon Gold)
  • 3 or 4 sprigs fresh cilantro
  • 1 teaspoon curry powder
  • 1 cup vegetable broth
  • ½ cup diced tomatoes
  • ⅔ cup peas
  • 1½ ounces baby greens (such as spinach or kale)

Nutrition per serving

Calories 410, Total Fat 13g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 440mg (19% DV), Total Carb. 35g (13% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 35g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


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

Wash produce before use


Prep and cook the chicken

Heat the oven to 425°F.
  • Pat the chicken dry with a paper towel. Season generously with salt and pepper and the tandoori spice blend.
Line a sheet pan with foil and brush lightly with 1 to 2 teaspoons oil. Place the chicken on the prepared sheet pan. Roast, turning once halfway through, until the chicken is cooked through, 15 to 20 minutes.
While the chicken cooks, prepare the Bombay potatoes.


Prep the Bombay potatoes

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • Scrub or peel the potatoes; cut the potatoes in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, the slices crosswise into ½-inch pieces.
  • Coarsely chop the cilantro for garnish.


Cook the Bombay potatoes

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the curry powder and cook until fragrant, about 1 minute.
Add the potatoes, vegetable broth, and tomatoes. Bring to a boil, reduce to a vigorous simmer, cover, and cook, stirring a few times, until the potatoes are starting to soften, 5 to 7 minutes. Uncover and cook, stirring occasionally, until the liquid has thickened slightly and the potatoes are tender, 8 to 10 minutes. Stir in the peas and cook until warmed through, 1 to 2 minutes. Working in batches if needed, stir in the greens and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the chicken and Bombay potatoes to individual plates, garnish with the cilantro, and serve.
Kids Can!
  • Line the sheet pan with foil and brush with oil.
  • Measure the onion.
  • Garnish with the cilantro.