Seared tandoori chicken

Name: Seared tandoori chicken
Cook time: 25 min
Yield: 1

with cauliflower rice biryani and mint raita

Ready in around 25 mins

RECIPE FACT:

Tandoori chicken gets its name from the tandoor, a clay oven where it is traditionally cooked.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE TANDOORI CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Slice the chicken breast into 1 cm slices and place into a bowl with the tandoori paste, season with salt and turn to coat well. Leave to marinate.
2. TO COOK THE POPPADUM:

Microwave option: Place the cumin poppadum in the microwave one at a time and cook on high for 30-40 secs turning over halfway through the cooking time. Stove top option: Spray a non-stick frying pan with oil and place over a high heat. Once the pan is hot cook poppadum one at a time for about 10-15 seconds on each side. They will crisp up as they cool.
3. TO COOK THE CAULIFLOWER RICE BIRYANI:

Slice the silverbeet into ½ cm strips discarding any stalk. Re-spray the pan with oil and place over a medium-high heat. Once hot add the diced pumpkin and cook for 2-3 mins. Add the silverbeet and cook for 1-2 mins. Add the cauliflower rice and cook for 1-2 mins. Add the biryani seasoning, season well with salt and pepper and cook for 1-2 mins. Remove from the pan and cover to keep warm.
4. TO COOK THE TANDOORI CHICKEN:

Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the chicken slices and cook for 3-4 mins or until cooked through.
TO SERVE:

Spoon cauliflower rice biryani into a bowl. Top with seared tandoori chicken. Dollop with mint raita and serve with a poppadum on the side.