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–+ servings

Tandoori Chicken

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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 30 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 20 minutes
Calories: 729kcal
Servings: 4 People

Ingredients

Tandoori Chicken & Marinade

  • 1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
  • 2 Tbsp (40ml) - Peanut or Vegetable Oil
  • 1 Cup (250g) - Plain Greek Yogurt
  • 3 - Garlic Cloves
  • 10g (0.4oz) - Ginger, Peeled & Minced
  • 1 ½ tsp (3.5g) - Garam Masala
  • 2 tsp (4g) - Ground Cumin
  • 1 tsp (1.5g) - Red Chilli Powder
  • 1 tsp (1.5g) - Ground Turmeric
  • 1 tsp (1.5g) - Ground Coriander
  • 1 tsp (1.5g) - Sweet Paprika
  • 1 - Lime, Juiced
  • Seasoning To Taste

Turmeric Rice

  • 1 Tbsp (14g) - Ghee or Clarified Butter
  • 1 Cup (200g) - Jasmine or Basmati Rice
  • 2 Cups (500ml) - Chicken Stock
  • 1 tsp (1g) - Ground Turmeric
  • 2 - Bay Leaves
  • Salt To Taste

Raita

  • 1 Cup (125g) - Plain Greek Yogurt
  • ½ - Cucumber, Grated
  • 1 tsp (1.5g) - Ground Cumin
  • 1 ½ Tbsp (2.5g) - Coriander (Cilantro), Roughly Chopped
  • 1 ½ Tbsp (2.5g) - Mint, Roughly Chopped
  • Seasoning To Taste

Method

  • 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.
    Chicken Marinade
  • Preheat oven to 200°c - 390°f & line a baking tray with parchment paper.
    Preheat Oven
  • 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.
    Tandoori Chicken Sear Chicken
  • 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.
    Turmeric Cook Rice
  • To make the riata, add all of the ingredients to a mixing bowl, mix well & place into the fridge until ready to serve.
    Tandoori Chicken Raita
  • Serve the tandoori chicken over the turmeric rice, top with riata & coriander (cilantro) & serve.
    Tandoori Chicken Serving
Calories 729kcalCarbohydrates 54gProtein 66gFat 27gSaturated Fat 7gPolyunsaturated Fat 6gMonounsaturated Fat 10gTrans Fat 1gCholesterol 255mgSodium 449mgPotassium 1089mgFiber 3gSugar 6gVitamin A 488IUVitamin C 8mgCalcium 180mgIron 4mg