Tandoori chicken with pilau rice

4 servings

Ingredients

QuantityIngredient
900gramsSkinless; boneless chicken (4
; breasts and 4 thigh
; fillets)
3tablespoonsLemon juice
1teaspoonSalt
1teaspoonCayenne pepper
teaspoonCumin seeds
4teaspoonsFennel seeds
teaspoonCoriander seeds
3Garlic cloves; crushed
15gramsFresh ginger; finely grated
1tablespoonSweet paprika
½teaspoonTurmeric powder
75gramsGreek-style natural yoghurt
1tablespoonSunflower oil for basting
1tablespoonSunflower oil
3Cloves
3Green cardamom pods
5Cm cinnamon stick
1Bay leaf
350gramsBasmati rice
½teaspoonSalt
600millilitresBoiling water
6Tomatoes; chopped into small
; dice
1smallRed onion; finely chopped
1Clove garlic; finely chopped
1Medium-hot red chilli; seeded and
Finely chopped
2tablespoonsLime juice
3tablespoonsChopped fresh coriander

Directions

FOR THE TANDOORI CHICKEN

FOR THE PILAU RICE

FRESH TOMATO AND CORIANDER C

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.

Converted by MC_Buster.

Recipe by: Fresh Food

Converted by MM_Buster v2.0l.