Tandoori Chicken, Pilau Rice and Fresh Tomato and Coriander Chutney

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Serves 6 (or 4 lunch leftovers)

1 hour minus marinading

This is a family favourite in our house. It looks like a long list of ingredients but if you have ground spices it takes 2 minutes to put the marinade together.

Without the marinading time which I often have to miss due to life getting in the way it is ready in about an hour, if you do have the time to marinade then I would heartily suggest you do.

Ingredients

Tandoori Chicken

  • 1 kg skinless, boneless chicken( I have had more success using chicken thighs).
  • 3 tbsp of lemon juice
  • 2 tsp salt
  • 1 tsp cayenne pepper( less if you don’t like heat)
  • 4 tsp of fennel seed(I buy ground fennel)
  • 1.5 tsp coriander seed(ground)
  • 1.5 tsp cumin seed(ground)
  • 3 cloves of crushed garlic(I use minced from the jar)
  • 1.5 tsp of ground ginger(minced from jar)
  • 4 tbsp of Greek natural yogurt
  • 1 tbs of sunflower oil

Pilau Rice

  • 1 tbs of sunflower oil
  • 3 whole cloves
  • 3 cardamon pods
  • 2 inch cinnamon stick
  • 1 bay leaf
  • 350gms of basmati rice
  • 600ml/1 pint of boiling water

Tomato and Coriander Chutney

  • 6 diced tomatoes
  • 1 small red onion finely chopped(you can substitute with white)
  • 1 clove of garlic finely chopped
  • 1 red chilli de-eseded and finely chopped
  • juice of half a lime(add more if needed)
  • 3 tbs of fresh coriander chopped

Method

  • Toss the chicken pieces in a bowl with the lemon, cayenne and salt, leave for 30 minutes.
  • If using whole spices grind the cumin, coriander and fennel to a fine powder.
  • Mix the spice mix with all other ingredients in the marinade list leaving the oil.
  • Stir into the chicken and leave for up to 4 hours.
  • Heat the oven to 240C/475F/Gas 9.
  • Left the chicken pieces out of the marinade and place on rack over a foil lined roasting tin.
  • Drizzle with the oil and back for about 25-30 minutes until fully cooked.
  • For the rice heat the oil in a pot that has a tight fitting lid. Add the whole spices and cook gently until they begin to smell aromatic(about 1 minute).
  • Stir in the bay leaf and the rice. Add the salt and water, bring to the boil, cover and cook over a very low heat for 10 minutes.
  • Remove the rice from the heat and leave for at least another 5 minutes( 10 is better). Remove bay leaf before serving
  • Finally mix all the ingredients for the tomato chutney, taste and season with salt.
  • Serve the Tandoori Chicken with the rice and chutney.