Yield: 4 servings
|900 grams||Skinless; boneless chicken (4|
|; breasts and 4 thigh|
|3 tablespoons||Lemon juice|
|1 teaspoon||Cayenne pepper|
|1½ teaspoon||Cumin seeds|
|4 teaspoons||Fennel seeds|
|1½ teaspoon||Coriander seeds|
|3||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||Green cardamom pods|
|5||Cm cinnamon stick|
|350 grams||Basmati rice|
|600 millilitres||Boiling water|
|6||Tomatoes; chopped into small|
|1 small||Red onion; finely chopped|
|1||Clove garlic; finely chopped|
|1||Medium-hot red chilli; seeded and|
|2 tablespoons||Lime juice|
|3 tablespoons||Chopped fresh coriander|
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.
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Recipe by: Fresh Food
Converted by MM_Buster v2.0l.