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Tandoori Chicken & Chickpea Daal
Tender grilled tandoori chicken is served atop a bed of fluffy turmeric and coconut-infused rice alongside spiced, stewed chickpea daal. A side of creamy yogurt raita is there to cool down your palate and balance out all the aromatic spices. This dish from Chef Akhtar packs all the same flavors from your favorite Indian restaurant, but way more wholesome and convenient.
Nutritional facts
Protein
55g
Carbs
54g
Calories
680
Fat
26g
Ingredients
Canola and Olive Oil Blend, Coriander Seeds, Turmeric, Extra Virgin Olive Oil, Red Onion, Coriander, Cumin, Garam Masala, Cilantro, Garlic, Jasmine Rice, Kosher Salt, Cucumber, Coconut Milk, Lime Juice, Canned Chickpeas, Greek Yogurt, Ginger, Crushed Red Pepper, Chicken Breast, Paprika
Reviews
4.1
Based on 913 reviews
Shameer Zahid · 03/31/25
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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