Tandoori Chicken with Vegetable Rice and Chilli and Lime Yoghurt

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Preparation time
4 mins
Meal course
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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
1/2 tsp
1 tbsp
Corn oil
3 tbsp
Low fat natural yoghurt
3 large
Chicken breasts - cubed
2 .
For the rice
4 Portions
1/2 tsp
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
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
Tandoori Chicken with Vegetable Rice and Chilli and Lime Yoghurt
  1. 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.
  2. 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.
  3. To make the yoghurt simply mix together all the ingredients and season or add more lemon juice to taste
  4. 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.
  5. Plate all the ingredients and enjoy

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