Tandoori Chicken

5 from 1 vote

Prep Time: 20

Cook Time: 30

Marinating Time: 30

Total Time: 1 20

Servings: People

Calories: 729kcal

Author: Chef Jack Ovens

In a large bowl, add the chicken thighs along with all of the marinade ingredients except the oil. Mix well to combine, cover & place in the fridge for a minimum of 30 minutes up to 24 hours to marinate.
Preheat oven to 200°c - 390°f & line a baking tray with parchment paper.
Place a large pan onto high heat. Pour in the peanut or vegetable oil & sear the marinated chicken thighs for 3 minutes on each side or until nicely golden, do this in batches depending on the size of your pan. Once seared, remove & place onto the prepared baking tray. Place the seared chicken into the preheated oven & bake for 17 minutes or until slightly charred & cooked through.
In the meantime, place a saucepan over high heat, add in the ghee or clarified butter & allow it to melt. Add in the rice, stir to combine and toast for 1-2 minutes or until fragrant, stirring frequently. Add in the remaining ingredients, mix through & bring to a boil. Reduce heat to low, place on a lid & steam for 14 minutes. Turn it off the heat, leave the lid on for 4 more minutes then fluff with a fork.
To make the riata, add all of the ingredients to a mixing bowl, mix well & place into the fridge until ready to serve.
Serve the tandoori chicken over the turmeric rice, top with riata & coriander (cilantro) & serve.