Tandoori Chicken with Vegetable Rice and Chilli and Lime Yoghurt

I think I have been scarred by going to Brownies as a child, there was way too much singing involved in the meet ups and because of this I cannot say Tandoori chicken, I can only sing it; no thanks to the pizza hut song. You know the one, you sing about pizza hut, Kentucky fried chicken and Tandoori and you do little dances to go with each one. Apologies for those that have not got a clue what I am on about, you must think I am mad!

Anyway, despite the annoying song, this Tandoori chicken was absolutely delicious! I have not figured out what the restaurant put in it to make it bright pink (please enlighten me) but I wasn’t prepared to throw in food dye in and the flavours were amazing, so thought it was good enough to leave it as it was.

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Serves 2

For the Chicken

–          1 garlic clove – crushed

–          1 inch square piece ginger – pulped

–          Juice of 2 lemons

–          1 tsp garam masala

–          1 tsp chilli powder

–          1 tsp ground coriander

–          ¼ tsp turmeric

–          ½ tsp salt

–          1 tbsp corn oil

–          3 tbsp low fat natural yogurt

–          3 chicken breasts – chopped into chunks

Vegetable Rice

–          Enough rice for 4 people

–          ½ tsp turmeric

–          6 pepper corns – ground

–          4 cardamom pods – ground

–          1 vegetable stock cube

–          1 red onion – finely sliced

–          1 red pepper finely chopped

–          Large handful peas

Chilli and Lime Yoghurt

–          ½ red chilli – finely chopped

–          ½ red onion – finely chopped

–          ½ cucumber – finely chopped

–          Juice 1 lime

–          1 avocado – finely chopped

–          2 tbsp natural yoghurt

Combine all the chicken tandoor ingredients, mix well and the coat the chicken in a bowl to then place in the fridge for marinating overnight.

Cook the rice according to the instructions in a pan with the turmeric, peppercorns, cardamom, stock and boiling water. When the rice about 3 minutes until completion add the onion, pepper and peas.

To make the yoghurt simply mix together all the ingredients and season or add more lemon juice to taste

Cook the chicken by heating a griddle pan to a medium-high temperature, removing the chicken from the marinade and grilling it. It will probably take around 3 minutes on each side, depending on the size. If you are unsure if it is cooked then just slice a chunk in half to check.

Once cooked, add some of the marinade and heat through so you have a little sauce to drizzle over the chicken.

Plate all the ingredients and enjoy 😀


19 thoughts on “Tandoori Chicken with Vegetable Rice and Chilli and Lime Yoghurt

  1. Great minds think alike! I posted on an Indian dish, too (a Nigella Lawson recipe). I’m doing an Indian meal for my mommy dinner night. Will try yours soon, as it looks yummy!

  2. For the original intended color( as intended by the cooks who invented the dish and the ones dipping it in coloring and selling it over town), try to get your hands on Kashmiri Chili Powder. It gives more color than plain paprika.

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