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Plant-Based Tandoori Chick’n

Marinated and charred plant-based chick’n served with basmati rice, lentils, mango chutney and naan bread.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Gardein, Conagra Foodservice, and FOH.

Tandoori Chick’n


  • 1 tbsp. Tandoori seasoning 
  • 1 cup Yogurt
  • 3 ea. Chik’n breasts


  1. Mix seasoning and yogurt in a bowl and cover chik’n with it.
  2. Marinate for 1 hour.
  3. Char on a grill and slice.
  4. Serve over basmati rice and lentils cooked to package instructions with a mango chutney, cilantro and naan bread.