Tandoori chicken

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

with a ginger turmeric 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:

Bring a pot of salted water to the boil.
1. TO PREPARE THE SALAD:

Trim the ends off the green beans then cut in half. Cook the beans in the pot of boiling water for 3 mins then drain and rinse under cold water to cool. Dice the tomato into 1 cm cubes then roughly chop the coriander including stalks. Place the green beans, tomato and coriander into a serving bowl, drizzle with olive oil, season with salt and pepper and toss to combine.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast in 5-6 even pieces. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and cook for 2-3 mins on each side or until cooked through. Pour over the tandoori sauce and cook for a further 1 min turning the chicken often to coat. Season with salt and pepper and place into a serving dish then wipe and reserve the pan.
3. TO HEAT THE RICE:

Heat the reserved pan over a medium-high heat. Open the bag of steamed rice breaking up any clumps by squeezing gently on the bag. Once hot add the steamed rice and Indian spiced oil and cook for 1-2 mins until hot.
TO SERVE:

Place ginger and turmeric rice into bowls then place the green bean and tomato salad to one side. Top with tandoori chicken and any remaining sauce from the pan and serve with raita.