«

»

Tandoori Chicken with Pilaf

Tandoori chicken is a popular Bangladeshi, Indian and Pakistani dish consisting of roasted chicken prepared with yoghurt and spices.

Tandoori Chicken with Pilaf
Tandoori chicken is a popular Bangladeshi, Indian and Pakistani dish consisting of roasted chicken prepared with yoghurt and spices.
Ingredients
  • 1 whole chicken, flattened
  • 2 tablespoons tandoori paste
  • ½ cup yoghurt
  • juice of ½ lemon
For pilaf
  • dash of oil
  • 1 brown onion, finely chopped
  • 1 teaspoon garlic, chopped
  • 4 cardamom pods
  • 4 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon mustard seeds
  • 3 tablespoons pistachios
  • 2 cups basmati rice
  • 4 cups boiling water
  • 1 vegetable stock cube
For raita
  • ½ red onion, finely diced
  • 1 tomato, flesh only, finely diced
  • ½ cucumber, finely diced
  • juice of ½ lemon
  • pinch of sugar
  • pinch of salt
  • 2 sprigs fresh coriander, torn roughly
Instructions
Procedure for the chicken
  1. Cut chicken down the centre of the backbone, from the cavity to the neck. Remove the backbone. Flatten the chicken out - breasts should be in the middle of the chicken and wings and legs on the outside.
  2. Place some cling film over the top of the flattened chicken and using a meat mallet or a rolling pin, bang it until it becomes evenly flat. You can get your butcher to do this for you.
  3. Mix together tandoori paste, yoghurt and a squeeze of lemon and rub all over chicken, top and bottom.
  4. Place the chicken on a rack in a baking tray lined with foil and bake in a hot oven for about 45 minutes to 1 hour (usually 20 minutes on each side) depending on size of chicken and popping it under the grill for the final 5 minutes.
Procedure for the pilaf
  1. Boil 4 cups of water in a saucepan.
  2. Lightly sauté onions, garlic, spices in oil for a few minutes until onion is opaque. Add pistachios.
  3. Add rice and cook for a further minute, coating the rice with the spices.
  4. Add a stock cube to the boiling water. Add the stock water to the rice and stir. Add a pinch of salt and cover with a lid.
  5. Reduce heat to as low as possible and simmer for 15 minutes. Stir rice through and serve when you are ready. It doesn’t hurt to allow it to rest for a while!
Procedure for the raita
  1. Combine all the ingredients together in a bowl.
To serve
  1. Cut the chicken into 4 pieces. Add an extra dollop of yoghurt on the chicken, serve with rice and raita.
Nutrition Information
Serving size: 4 Calories: 804 Fat: 30g Saturated fat: 7g Unsaturated fat: 20g Carbohydrates: 82g Sugar: 6g Sodium: 416mg Fiber: 5g Protein: 51g Cholesterol: 132mg
 

Comments and Feedback

Be the First to Comment!

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
Latest posts
 
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad Spaghetti alla puttanesca
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
Event & Food Days
 
 
follow on Facebook
 
Follow Our Cook
 
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie