Tandoori chicken with pilau rice

Yield: 4 servings

Measure Ingredient
900 grams Skinless; boneless chicken (4
\N \N ; breasts and 4 thigh
\N \N ; fillets)
3 tablespoons Lemon juice
1 teaspoon Salt
1 teaspoon Cayenne pepper
1½ teaspoon Cumin seeds
4 teaspoons Fennel seeds
1½ teaspoon Coriander seeds
3 \N Garlic cloves; crushed
15 grams Fresh ginger; finely grated
1 tablespoon Sweet paprika
½ teaspoon Turmeric powder
75 grams Greek-style natural yoghurt
1 tablespoon Sunflower oil for basting
1 tablespoon Sunflower oil
3 \N Cloves
3 \N Green cardamom pods
5 \N Cm cinnamon stick
1 \N Bay leaf
350 grams Basmati rice
½ teaspoon Salt
600 millilitres Boiling water
6 \N Tomatoes; chopped into small
\N \N ; dice
1 small Red onion; finely chopped
1 \N Clove garlic; finely chopped
1 \N Medium-hot red chilli; seeded and
\N \N Finely chopped
2 tablespoons Lime juice
3 tablespoons Chopped fresh coriander




1 For the Tandoori Chicken: Toss the chicken pieces in a bowl with the lemon juice, salt and cayenne pepper and leave for 30 minutes. Grind the cumin, coriander and fennel seeds to a fine powder in a spice grinder.

2 Blend in a liquidiser with the other ingredients to a smooth paste. Stir this mixture into the chicken and leave to marinate for another 2-4 hours.

3 Heat the oven to 240c/475f/Gas 9. Lift the chicken out of the marinade and put onto a rack over a foil-lined roasting tin. Drizzle with oil and bake for 20 minutes until cooked through.

4 For the Rice: Heat the oil in a large pan. Add the whole spices and cook gently for a minute until they begin to smell aromatic.

5 Stir in the bay leaf, rice, salt and water, bring to the boil, cover and cook over a low heat for 10 minutes.

6 Remove the rice from the heat and leave for another five minutes. Mix together all the ingredients for the chutney and season to taste with salt.

Serve the tandoori chicken with the rice and chutney.

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Recipe by: Fresh Food

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