Chicken Skewers & Rice w/ Salad & Green Chilli Sauce
Serves 1
Directions
- 1Wash, prep and cut your chicken. Marinade and leave for a couple of hours or overnight.
- 2Airfry or oven bake at 180 C for 25 mins, keep basting, or pan fry for 15 mins on medium heat.
- 3Prep the rice by washing your basmati, then in a pot bloom your spices in oil for a couple of mins. Then mix in your rice grains and cook for 7-10 mins.
- 4Add boiling kettle water until it’s just above the rice line. Cover with plastic bag or foil, lid and steam on medium-low heat for 15 mins. Don’t open the lid, just once to check it’s cooked through.
- 5For the sauce, blend your fresh ingredients and then mix in your yoghurt and mayo.
- 6Cut up your salad and prep fresh.
Ingredients
- 500 g chicken thigh, deboned & chopped
- 1-2 chunks bell pepper
- 1.5 tsp salt
- 1 tsp pepper
- 2 tbsp yoghurt
- 0.5 whole lemon, squeezed
- 2 tsp tandoori masala
- 5 cloves garlic, minced
- 1 tsp ginger, minced
- 0.5 tsp turmeric
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 0.5 tsp sugar (optional)
- 1-2 tbsp mustard oil
- 2 cup basmati rice
- 1 tbsp biriyani mix
- 1.5 tsp salt
- 0.5 tsp turmeric
- cardamom seeds
- cinnamon stick
- bay leaf
- cumin seeds
- lettuce
- red onion
- tomato
- coriander
- cucumber
- 0.5 whole lemon juice
- sumac
- salt
- pepper
- 1 handful coriander
- 1 large green chilli
- 3 tbsp yoghurt
- 2 tbsp mayo
- 0.5 whole lemon juice
- splash water
- salt
- pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
Equipment
potblenderovenair fryer
