Transform your meal prep with this amazing and delicious tandoori chicken recipe. The chicken is packed with flavour and is incredibly juicy. Served alongside the chicken are turmeric rice and raita. This is the perfect combination of flavours. Please enjoy.
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Recipe –
Tandoori Chicken –
1.2kg (2.6lbs) – Chicken Thigh, Boneless & Skinless
250g (8.8oz) – Plain Greek Yogurt
2 tsp (5g) – Garam Masala
2 1/2 tsp (7g) – Ground Cumin
1 tsp (2g) – Red Chilli Powder (Optional)
1 1/2 tsp (4g) – Sweet Paprika
1 1/2 tsp (3g) – Ground Turmeric
1 1/2 tsp (3g) – Ground Coriander
4 – Garlic Cloves, Minced
20g (0.7oz) – Ginger, Peeled & Minced
2 – Small Limes, Juiced (1 Large)
2 Tbsp (40ml) – Peanut or Vegetable Oil
Seasoning To Taste
Turmeric Rice –
1 Tbsp (14g) – Ghee or Clarified Butter
320g (11.2oz) – Basmati Rice, Washed
1 1/2 tsp (3g) – Ground Turmeric
640ml – Chicken Stock
3 – Bay Leaves (Optional)
Salt To Taste
Raita –
170g (6oz) – Plain Greek Yogurt
1/4 – Cucumber, Grated
3/4 tsp (2g) – Ground Cumin
3g (0.1oz) – Coriander (Cilantro), Roughly Chopped
3g (0.1oz) – Mint, Roughly Chopped
Seasoning To Taste
Chicken Cooking Methods –
Griddle Pan –
Heat the griddle over high heat, add in the chicken, and sear for 5-6 minutes on each side or until lightly charred. Remove & rest.
Flat Skillet –
Heat the skillet over high heat, and add in the peanut or vegetable oil instead of adding it to the chicken beforehand. Sear for 5-6 minutes or until golden. Remove & rest.
Oven –
Preheat oven to 200.c – 390.f. Line a baking tray with parchment paper. Lay out the marinated chicken, ensuring it’s not overlapping, and bake for 16 minutes, flipping it halfway. Remove & rest.
Chicken Breast –
If you wish to use chicken breast, follow the same recipe but butterfly the chicken and sear for 3 1/2 minutes on each side.
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