Tandoori Chicken and Pilau Rice

This is the first indian meal we have got tasting nice. It is one step closer to making  a curry!

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Serves : 2
Prep Time: 30 minutes
Marinade: Overnight
Cooking Time : 30 minutes


Tandoori Chicken:
Juice of 1 lemon
1 red onion, chopped
2 chicken breasts
2 tsp paprika
300ml greek yoghurt
Thumb piece of ginger, grated
4 garlic cloves, finely chopped
3/4 tsp garam masala
3/4 tsp ground cumin
1/2 tsp chilli powder
1/4 tsp tumeric

Pilau Rice:
225g basmati rice
1 small onion, finely chopped
large knob of butter
2 cardamom pods
4 cloves
1/2 cinnamon stick
Pinch of saffron threads
1 bay leave
600 ml of chicken stock


For Tandoori Chicken:
Dice the chicken.
Mix the rest of the ingredients and pour over chicken.
Marinade over night.
Grill the chicken for 20-30 minutes or until cooked.

For Pilau Rice:
Heat butter in a pot.
Cook the onion in the butter for roughly  5 minutes until softened.
Add the spices, saffron and bay leave and cook for a couple more minutes.
Add the rice and stir.
Add the stock.
Bring to the boil and then cover with a lid.
Simmer for 10 minutes.
Turn off the heat and leave the rice to continue cooking for about 5 minutes.



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