Chicken Skewers & Rice w/ Salad & Green Chilli Sauce

Serves 1
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Directions

  1. 1Wash, prep and cut your chicken. Marinade and leave for a couple of hours or overnight.
  2. 2Airfry or oven bake at 180 C for 25 mins, keep basting, or pan fry for 15 mins on medium heat.
  3. 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.
  4. 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.
  5. 5For the sauce, blend your fresh ingredients and then mix in your yoghurt and mayo.
  6. 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