Chicken & tandoori rice
Serves 4
Directions
- 1Wash and soak the basmati rice.
- 2Add the seasonings to the chicken and bake in the oven at 180C, then switch the broiler on for the final few minutes, flipping halfway through.
- 3Saute the sliced onion with the aromatics in 1 tbsp of ghee, then add the rice and toast it briefly.
- 4Add seasoning and water to the rice, then boil on high until water is absorbed.
- 5Reduce heat to the lowest setting, cover, and cook.
- 6Brush the cooked chicken with ghee and top the rice with the chicken pieces, garnishing with coriander and radish.
Ingredients
- 1 kg chicken
- 2 cup basmati rice
- 3 tbsp yogurt
- 1 tbsp ginger & garlic paste
- 2 tbsp garam masala
- 3 tbsp tandoori spices
- salt (optional)
- pepper (optional)
- 1 whole onion
- 1 tsp cumin seeds
- 1 stick cinnamon
- 3 whole cardamom pods
- 2 whole bay leaves
- 3 whole cloves
- 5 tbsp ghee
- 3 cup water
- coriander (optional)
- radish (optional)
Tips
- Chicken thighs are recommended.
- You can cook the chicken in an air fryer instead of the oven.
- Serve with raita.
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