RECIPE
James Martin
Tandoori Chicken with Pilaf Rice
SERVES 4
FOR THE CHICKEN :
• 4 chicken breasts , chopped into chunks
• Few sprigs of mint and coriander , leaves picked and chopped , to serve
FOR THE MARINADE :
• 400g Greek yogurt
• 5g ground coriander
• 1 tsp turmeric
• 10g mild red chilli powder
• 5g chaat masala
• Pinch of saffron
• 5g garam masala
• 5g ground cardamom
• 1 tbsp ginger paste
• 1 tbsp garlic paste
AS SEEN ON BIG KITCHEN
FOR THE RICE :
• 15ml vegetable oil
• 1 onion , chopped
• ½ tsp cumin seeds
• 1 cinnamon stick
• ½ tsp turmeric
• 2 cloves
• 4 cardamom pods , crushed
• 1 bay leaf
• 200g basmati rice
• 25g butter
• Fresh curry leaves ( optional )
FOR THE MINT CHUTNEY :
• Bunch of mint , leaves picked
• Bunch of coriander
• 4 garlic cloves
• 2 green chillies
• 2 tbsp sugar
• 1 lemon , juiced
• 1 tsp ginger
• 1 tsp asafoetida
1 Combine all the marinade ingredients in a large bowl . Add the chicken and mix well to coat completely . Cover and chill overnight . 2 On the day of eating , start by making the rice . Heat the oil in a large frying pan , add the onion and cook for 10 minutes until translucent . Add the spices , rice , and 500ml water . Cover with a cartouche or lid and cook for 20 minutes . 3 Meanwhile , thread the marinated chicken onto skewers and heat a tandoor until hot . Cook the skewers in the tandoor for 10 minutes until charred . 4 While the chicken and rice are cooking , put all the chutney ingredients into a food processor . Add 1 tsp salt and 5 tbsp water , then blitz until smooth . Set aside . 5 When the rice is done , remove the cartouche and dot with butter . Serve topped with mint and coriander , alongside the chicken skewers and chutney .
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