Classic Chicken Tandoori
Contains statutory allergens: Milk / dairy
Already have some of these ingredients in your fridge?
Open in the free Foodwin app to automatically subtract what you have at home and add only what's missing to your shared household grocery list.
Ingredients (11)
Tap to check off
Instructions (6)
Cut the chicken breast into bite-sized chunks and place them in a mixing bowl.
Squeeze the juice from the lemon. In a bowl, whisk together natural yogurt, ginger & garlic paste, Tandoori Masala, Garam Masala, lemon juice, rapeseed oil, and salt until well blended.
Coat chicken pieces thoroughly in the tandoori marinade. Let rest while preheating the oven to 220°C (430°F).
Rinse basmati rice thoroughly under cold water. Add to a pot with water and a pinch of salt, bring to a boil, then cover and simmer over low heat for 12 to 15 minutes until tender.
Arrange marinated chicken in a single layer on a parchment-lined baking sheet or roasting dish. Bake at 220°C (430°F) for 15 to 20 minutes until cooked through with slightly charred edges.
Chop fresh coriander. Fluff the basmati rice, plate alongside the hot chicken tandoori, and garnish with chopped fresh coriander.
