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Tandoori Chicken And Rice

Tandoori Chicken and Rice

TandooriChickenAndRice.jpeg: 3072x2304, 613k (2010 Jul 31 09:30)


250ml plain yoghurt, plus extra to serve 60g ready made tandoori paste 2 Tablespoons lemon juice 1kg boneless, skinless chicken breast 1 Tablespoon oil 1 onion 300g long grain rice 2 cardamom pods 750ml hot chicken stock


  • soak eight wooden skewers in water for at least 30 minutes to prevent burning during cooking
  • combine the yoghurt, tandoori paste and lemon juice in a bowl
  • cut the chicken into 4cm cubes and lay them out in a non-metallic dish
  • pour the yoghurt, tandoori paste and lemon juice over the chicken, cover and leave it in the fridge to marinate overnight

The next day

  • cut up an onion so it is finely diced
  • heat the oil in a pot and add the onion and cook for 3 minutes, then add the rice and cardamom pods
  • cook, stirring often, for 3-5 minutes, or until the rice is slightly opaque
  • add the hot chicken stock and bring to the boil
  • reduce the heat to low, cover, and cook the rice for 15 minutes
  • thread the chicken cubes onto the skewers, leaving the bottom quarter of the skewers empty
  • grill them on each side for 5 minutes, or until cooked through.

Serve with yoghurt to dip the chicken in.

Serves 4

tahi Page last modified on 2022 May 14 14:42

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