Zest has made this iconic Indian dish a breeze! You get chicken marinated for 24 hours in our tandoori blend that you will sear and bake to perfection, served with side of fragrant ginger scallion rice and fresh tomato cucumber salad & a side of our cool Zesty Raita.

Oven Baked Tandoori Chicken with Ginger Scallion Rice, Zesty Raita & Tomato Cucumber Salad


12 oz marinated chicken drumsticks and thighs*

2 oz garlic/ginger/scallion mixture

6 oz jasmine rice

2 oz red onion

3 oz roma tomatoes

3 oz cucumber

3 oz carrot

2 oz cilantro

2 oz salad dressing**

4 oz Zesty Raita***


*Chicken marinade: yogurt, salt, pepper, harissa, onion powder, garlic powder, garam masala, paprika, turmeric, cayenne, ground ginger


**Salad Dressing: lemon juice, salt, pepper, cumin 


***Zesty Raita: yogurt, whole cumin seed, ground coriander, kosher salt



Vegetable or Olive oil

Salt and pepper

Butter (optional)



Sheet pan

Medium pot with lid

Cutting board and knife

Medium bowl

Large skillet/pan for searing

Box grater


Oven Baked Tandoori Chicken with Ginger Scallion Rice, Zesty Raita & Tomato Cucumber Salad

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 *Approximate Values Based on My Fitness Pal


    Preheat oven to 400 degrees

    Grate carrots

    Dice cucumber

    Quarter tomatoes

    Thinly slice red onion

    Finely chop cilantro


    Step 1: Sear Chicken:

    Remove the chicken from the marinade. Throw bag away.

    Heat a drizzle of olive oil in a large skillet on medium high heat. Sear marinated chicken until slightly browned on all sides, about 5 minutes on each side.

    Step 2: Bake Chicken

    Once seared, transfer the chicken to a sheet pan and cook for 25-30 minutes, turning once halfway through the cooking process.

    Step 3: Cook Rice

    Heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic/ginger/scallion mixture with a pinch of salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened & fragrant. Add the rice, a big pinch of salt, and measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Top with a spoon of butter and mix (optional). Cover to keep warm.

    Step 4: Make salad

    Combine carrots, cucumber, tomato and onion in a medium bowl. Season with a pinch of salt and pepper. Toss with dressing and set aside.

    Step 5: To serve

    Divide the rice and top with chicken, add a portion of salad on the side and sprinkle with chopped cilantro. Serve with Zesty Raita on the side and enjoy!