Tandoori Chicken with Minted Rice
One portion, 23 minutes, and only 8 minutes of chopping. There's a kick to it.
Per portion
Calories from protein 31%, carbs 39%, fat 30%. Estimated from the ingredients.
Roughly £3.10 a portion.
Method
- 1
Cook the rice according to the packet instructions, then stir through the chopped mint.
- 2
Mix the tandoori paste with 1 tbsp of the yoghurt, the crushed garlic, a squeeze of lemon and a pinch of salt, and coat the chicken.
- 3
Heat the oil in a griddle or frying pan over medium-high heat and cook the chicken for 5–6 minutes, turning occasionally, until charred and cooked through with no pink inside.
- 4
Serve over the minted rice with the rest of the yoghurt on the side and the rest of the lemon cut into a wedge for squeezing over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/tandoori-chicken-with-minted-rice/
