Tandoori Chicken with Turmeric Rice & Yoghurt
Level up Indian night with this easy-to-make, hearty and flavoursome tandoori chicken dish.
Ingredients
- 1/4 cup tandoori paste
- 1 cup Greek-style natural yoghurt
- 500g skinless chicken thigh fillets, cut into thirds
- 1 cup basmati rice
- 1 tsp ground turmeric
- 2 cloves garlic, thinly sliced
- 4 naan bread rounds
- 1 Lebanese cucumber, thinly sliced into rounds
- 1 red onion, thinly sliced
Method
- Combine paste and 1/2 cup yoghurt in a glass or ceramic bowl. Add chicken and toss to coat. Chill for 10 minutes to marinate.
- Place rice, turmeric, garlic and 270ml water in a medium saucepan. Cook, covered, for 20 minutes over low heat. Remove lid and fluff rice with a fork. Cover to keep warm.
- Heat a large frying pan over medium heat. Cook chicken for 5 minutes each side, or until cooked through and slightly charred.
- Heat bread in a toaster for 90 seconds or until heated. Spoon rice among bowls. Top with chicken, cucumber, onion and remaining yoghurt. Season with freshly ground black pepper. Serve with bread.
