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Tandoori Chicken And Rice

Tandoori Chicken and Rice

Ingredients:

Method:

• 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