Tandoori Chicken and Turmeric Spiced Rice

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SERVES FOUR
PREP TIME: MIN 2-3 HOURS (TO MARINATE) 
COOK TIME: 45 MINS

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Ingredients

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FOR THE CHICKEN

3 TO 4 CHICKEN BREASTS, CUT INTO 5CM CUBES FOR SKEWERS

1/2 CUP GREEK YOGHURT (I USED A THICKER DOUBLE STRAINED ONE)

2 GARLIC CLOVES, MINCED

1 TBSP GINGER, FINELY GRATED

2 TBSP TOMATO PASTE

1 TBSP GARAM MASALA

1 TBSP CURRY POWER

2 TSP TURMERIC

2 TSP CUMIN

3 TSP GROUND CORIANDER

SALT AND PEPPER

2 TSP LEMON JUICE

FOR THE RICE

2 1/2 CUPS UNCOOKED WHITE RICE

1 TBSP OLIVE OIL

1/2 RED ONION, THINLY SLICED

3 1/2 CUPS WATER

2 TSP CUMIN SEEDS

2 TSP CORIANDER SEEDS

2 TSP TURMERIC

1 CUP (LARGE HANDFUL) GREEN BEANS, ENDS REMOVED AND FINELY CHOPPED

2 TSP FRESH LEMON JUICE

PINCH SALT

TO SERVE

2 TBSP GREEK YOGHURT

2 LARGE CARROTS (GRATED AND SET ASIDE TO LIGHTLY PICKLE WITH A SQUEEZE LEMON AND SOME SALT)

PICKLED RED ONION (MADE USING SLICED ONION, APPLE CIDER VINEGAR, SALT AND SUGAR, SITTING FOR AT LEAST 20 MINS)

LIME WEDGES

TORN CORIANDER LEAVES

SPRINKLE GARAM MASALA

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Utensils

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LARGE FRY PAN X2

BAMBOO SKEWERS (SOAKED IN WATER)

BARBEQUE (SUB GRIDDLE PAN)

SHARP KNIVES

GARLIC MINCER

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Method

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1. COMBINE ALL INGREDIENTS FOR YOUR CHICKEN IN A BOWL BEFORE PLACING CHICKEN (CUT UP INTO SMALLER PIECES) INTO A LARGE MIXING BOWL. POUR OVER YOGHURT MIX, MASSAGING ALL OVER TO COMBINE EVENLY. SET ASIDE FOR MINIMUM 2 HOURS UP TO OVERNIGHT
   

2. PLACE SKEWERS IN WATER TO SOAK
   

3. TOAST YOUR WHOLE CUMIN AND CORIANDER SEEDS IN A SMALL FRY PAN FOR A MINUTE OR TWO (UNTIL FRAGRANT). REMOVE FROM HEAT
   

4. ONCE MARINATED, REMOVE SKEWERS FROM WATER AND THREAD CHICKEN PIECES ONTO EACH SKEWER (DON’T OVERCROWD, MAYBE 4 TO 5 PIECES PER SKEWER)
   

5. WASH UNCOOKED RICE IN WATER UNTIL IT RUNS CLEAR. HEAT OIL IN A FRY PAN OVER MEDIUM HEAT. ADD YOUR ONION, COOKING FOR 4 TO 5 MINS OR UNTIL IT STARTS TO CARAMELISE
   

6. ADD YOUR SPICES, COOKING OFF FOR A MINUTE OR SO BEFORE ADDING RINSED RICE. TOSS TO COMBINE. ADD YOUR WATER WHILE STIRRING. BRING TO A SIMMER AND ADD A LID. COOK FOR 15 TO 16 MINS
   

7. AT THIS POINT BEGIN COOKING YOUR CHICKEN, EITHER ON A GRIDDLE PAN OR BBQ, PENDING WHAT YOU HAVE AVAILABLE. THESE WILL ONLY NEED A FEW MINUTES ON EACH SIDE AND YOU’LL WANT A NICE SMOKY SMELL COMING THROUGH. REMOVE FROM HEAT
   

8. TURN OFF HEAT ON RICE AND LET STAND FOR ANOTHER 5 TO 10 MINS
   

9. PREPARE YOUR OTHER INGREDIENTS TO SERVE BEFORE FLUFFING UP THE RICE AND TOSSING THROUGH GREEN BEANS, SALT AND JUICE OF LEMON
   

10. ADD SPOONFULS OF RICE TO EACH BOWL. ADD SOME GRATED CARROT BEFORE TOPPING WITH SKEWERS, YOGHURT, PICKLED ONION, TORN CORIANDER LEAVES AND LIME WEDGES. FOR PRESENTATION, DUST WITH A LITTLE GARAM MASALA AND ENJOY!

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