- Preparation time
- 4 mins
- Difficulty
- easy
- Meal course
- Dinner
- Posted by
- Posted on
- 19th August 2016
- 1 .
- For the chicken
- 1 whole
- Garlic clove - peeled and finely chopped
- 1 inch piece
- Ginger - peeled and grated
- 2 whole
- Lemon - Juice
- 1 tsp
- Garam Masala
- 1 tsp
- Chilli powder
- 1 tsp
- Ground coriander
- 1/4 tsp
- Turmeric
- 1/2 tsp
- Salt
- 1 tbsp
- Corn oil
- 3 tbsp
- Low fat natural yoghurt
- 3 large
- Chicken breasts - cubed
- 2 .
- For the rice
- 4 Portions
- Rice
- 1/2 tsp
- Turmeric
- 1 tsp
- Black Pepper
- 4 whole
- Cardamon pods - seeds removed, shells discarded
- 1 whole
- Vegetable stock cube
- 1 medium
- Red onion - peeled and finely sliced
- 1 medium
- Red pepper - deseeded and finely chopped
- 1 handful
- Peas
- 3 .
- For the sauce
- 1/2 medium
- Red chilli - deseeded and finely chopped
- 1/2 small
- Red onion - peeled and finely sliced
- 1/2 small
- Cucumber - finely chopped
- 1 whole
- Lime - Juice
- 1 medium
- Avocado - peeled and sliced
- 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
No comments yet, be the first to leave one!