Tandoori Chicken

Name: Tandoori Chicken
Cook time: 25 min
Yield: 4

with curried roast vegetables, steamed rice and raita

Ready in around 25 mins

RECIPE FACT:

In the late 1940s, tandoori chicken was popularised at a restaurant called Moti Mahal in New Delhi.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 200°C (fan bake)
1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO COOK THE CAULIFLOWER, RED ONION & GREEN BEANS:

Peel the red onion and cut into 1 cm wedges. Cut the cauliflower into small bite size florets. Trim the ends off the green beans and discard. Place the cauliflower, red onion and green beans onto a baking tray lined with baking paper and drizzle with Indian spiced oil and season with salt and pepper. Cook in the preheated oven for 15 mins. Remove and season with salt and pepper. Roughly chop the coriander leaves and stalk and mix through the vegetables.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Heat a drizzle of cooking oil in a large frying pan over a high heat. Add the chicken thighs to the hot pan and cook for 3-4 mins on each side. Pour over the tandoori sauce and cook for a further 1 min turning the chicken often to coat. Season with salt and pepper.
To serve:

Place rice into one side of each bowl and the curried vegetables on to the other side. Top with tandoori chicken and any remaining sauce from the pan. Serve with raita.