Manon’s Cuisine
Craving a comforting chicken tandoori and can’t be bothered to wait for a cold take out, then this is the recipe for you. Top tip, the chaat masala is a great spice that brings this recipe together, however not so easy to find, so garam masala is also a great alternative, furthermore the longer the marinating time for the chicken the better it will be!!
Serves 4
(COOKING + PREP TIME 30 MINS)
Ingredients
- ½ large white onion
- 4 chicken thighs
- 4 portions of basmati rice (1 small mug)
- Veggie stock (2 small mugs)
- 1 cardamon pod
- ½ cucumber
- Salt + Pepper
- 1 tbsp of grated ginger
- 2 garlic cloves
- Handful of fresh mint
- 1 tbsp of rice vinegar
- ½ lemon
- 4 naan breads
- 40g of Feta
Chicken marinade
- Pinch of cayenne pepper
- 1 flat tspp of turmeric
- 1 tbsp of tomato paste
- 1 tbsp of chaat masala (or garam masala)
- Salt + Pepper
- 50g of yogurt
- ½ a lemon
- 1tbsp of paprika (for the colour)
- 1 garlic clove
- ½ fresh green chilli
Method
- Prepare the marinade for the chicken in a large bowl – combine all the ingredients and mix well. Marinate the chicken in the fridge for 4 hours or overnight is better and take out 30 minutes before cooking so it isn’t too cold.
- For the crushed cucumber pickled salad on the side – cut the cucumber into large chunks and smash with a potato masher, then add salt, pepper, chopped mint, rice vinegar and a sprinkle of cayenne pepper.
- Dice the onion and fry in a non stick pan with a little olive oil – add the cardamon pod and pinch of chaat masala for 5 minutes before adding in the garlic and further cook for 2 minutes.
- For the chicken – brown off in a different pan for 2 minutes each side on high heat, then set to the side, make sure the pan is very hot before adding in the chicken.
- Add the rice to the pan with the onions and add the veggie stock and lay over the chicken thighs, then bring to the simmer and pop the lid on and cook on low temperature for 20 minutes, take the lid off for the last few minutes.
- To finish sprinkle over some fresh mint leaves and the feta. Heat up the naan breads in the oven for a few minutes and enjoy!
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