Tandoori Chicken
Serves: 4
Ingredients
To make Tandoori Chicken, you'll need:
- 800g cooked brown basmati rice
- 2 tbsp. vegetable oil
- 8 skinless chicken thighs
- Juice of 2 lemons
- 2 tbsp. tandoori masala powder
- 2 red onions, finely chopped
- 400ml plain yogurt
- 1 tbsp. finely chopped ginger
- 1 tbsp. garlic cloves, finely chopped
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- 1 chilli, finely chopped
Method
- Pour water into a pan until it’s around two-thirds of the way full, then pop in the uncooked rice.
- Over a low heat, cook the rice for 35 minutes, then drain and set to one side.
- Pour the oil into a large frying pan and place over a medium heat.
- Once the oil’s hot, add the chicken and cook for 5 minutes, ensuring that the chicken turns white all over. Drain any excess oil on some kitchen roll.
- Mix the lemon juice, tandoori masala powder and red onions in a large, shallow dish.
- In a separate bowl (equally large), combine the yoghurt, ginger, garlic, garam masala, ground cumin, turmeric and chilli.
- Add the chicken, ensuring it gets coated all over.
- Cover and chill for at least an hour; the longer the chicken marinates, the tastier it will be.
- Pop the entire mixture (that is, the mixtures from both bowls) into an ovenproof dish and cook on Gas Mark 6 or 200°C for 30 minutes.
- Serve on a bed of brown basmati rice.
Nutritional Facts (Per Serving)
Calories 538 | Total Fat 15.7g | Saturated Fat 1.1g | Carbohydrates 4.8g | Fibre 7.8g | Protein 44g
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