Roast Tandoori Chicken with Spiced Rice & Onion Salad
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Roast Tandoori Chicken with Spiced Rice & Onion Salad
Recipe By Courtney Roulston
Ingredients
1.5 kg Coles free range chicken, butterflied
2 tbsp Patak’s tandoori paste marinade
⅔ cups Jalna lactose free Greek yoghurt
sea salt to taste
1 red onion, peeled, thinly sliced
1 large Lebanese cucumber, seeded, sliced
1 cup coriander sprigs
1 lime
Spiced Rice
1.5 k
1.5 cup basmati rice
2 bay leaves
2 green cardamom pods, gently cracked
30 g butter
Method
Preheat the oven to 180 degrees (C). Mix the tandoori paste with the yoghurt and a pinch of salt. Coat the chicken all over with the tandoori mixture so it is well covered. Place the chicken onto a lined oven tray. Roast for 50 minutes, or until the chicken is fragrant, slightly charred on the outer edges and cooked through.
Meanwhile, place the rice, bay leaves, cardamom pods and butter into a pot. Add 2 cups of hot water over and set on a medium heat. Bring up to a simmer and cook until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 - 15 minutes.
Place the sliced onion, cucumber and coriander sprigs into a bowl and season with a pinch of salt. Squeeze in half the lime and a little dash of olive oil.
To serve, fluff the rice up with a fork and remove the whole spices. Place the rice onto the base of a serving platter and top with the roast tandoori chicken. Serve with lime wedges and onion salad on the side.
