What are the main ingredients in Charred Tandoori Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tea Towel

What is the nutritional information of Charred Tandoori Chicken?

Calories: 617, Carbs: 83 grams, Fat: grams, Protein: 48.7 grams, Sugar: 10.2 grams, Salt: 693 grams

How do I prepare Charred Tandoori Chicken?

MARINATION TIME!: Place ½ the yoghurt, the tandoori rub and some seasoning in a bowl. Mix until fully combined. Add in the chicken and toss until fully coated in the marinade. Place in the fridge and leave to marinate for at least 15 minutes. RICE & SHINE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. RAVISHING RAITA: Grate the cucumber and place on a clean tea towel. Squeeze out the excess moisture. Place the drained grated cucumber in a bowl and add in the remaining yoghurt, ½ the chopped coriander, the juice from 2 lemon wedges and a splash of water. Season and mix until fully combined. JUST WING IT!: Place a nonstick pan or a griddle pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken for 2-3 minutes per side until cooked through and starting to char. Remove from the heat on completion and set aside to rest for 3 minutes. MOUTHWATERING, CHEF!: Plate up a generous helping of the veggie fried rice. Top with the charred tandoori chicken and dollop over the raita. Sprinkle over the remaining coriander and the crispy onions. Serve with a lemon wedge. Stunning, chef! FUNKY FRIED RICE: Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Toss through the shredded cabbage and carrot and fry for about 2-3 minutes until slightly softened. Stir through the cooked rice, some seasoning and some lemon zest. Remove from the heat and cover to keep warm.

What should be prepared from my kitchen to make Charred Tandoori Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tea Towel

Charred Tandoori Chicken

Name: Charred Tandoori Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tea Towel

Give yourself a break with this uber simple, super delicious dinner! Yoghurt marinated tandoori chicken tops bouncy basmati rice laced with garlic, onion, cabbage and carrot! Drizzled with homemade raita and sprinkled with crispy onions and coriander. Simply stunning!

Charred Tandoori Chicken

with white basmati rice, crispy onions & raita

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Crispy Onions
Cucumber
Free-range Chicken Mini Fillets
Fresh Coriander
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Tandoori Rub
Onion
Onions
Plain Yoghurt
Shredded Cabbage & Julienne Carrot
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tea Towel

Serves 1

MARINATION TIME!
Place ½ the yoghurt, the tandoori rub and some seasoning in a bowl. Mix until fully combined. Add in the chicken and toss until fully coated in the marinade. Place in the fridge and leave to marinate for at least 15 minutes.
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
RAVISHING RAITA
Grate the cucumber and place on a clean tea towel. Squeeze out the excess moisture. Place the drained grated cucumber in a bowl and add in the remaining yoghurt, ½ the chopped coriander, the juice from 1 lemon wedge and a splash of water. Season and mix until fully combined.
FUNKY FRIED RICE
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Toss through the shredded cabbage and carrot and fry for about 2-3 minutes until slightly softened. Stir through the cooked rice, some seasoning and some lemon zest. Remove from the heat and cover to keep warm.
JUST WING IT!
Place a nonstick pan or a griddle pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken for 2-3 minutes per side until cooked through and starting to char. Remove from the heat on completion and set aside to rest for 3 minutes.
MOUTHWATERING, CHEF!
Plate up a generous helping of the veggie fried rice. Top with the charred tandoori chicken and dollop over the raita. Sprinkle over the remaining coriander and the crispy onions. Serve with a lemon wedge. Stunning, chef!

Plain Yoghurt - 50ml
NOMU Tandoori Rub - 10ml
Free-range Chicken Mini Fillets - 150g
White Basmati Rice - 75ml
Cucumber - 50g
Fresh Coriander - 3g
Lemon - 1
Onion - 1
Garlic Clove - 1
Shredded Cabbage & Julienne Carrot - 100g
Crispy Onions - 10g

Download the Recipe

Serves 2

MARINATION TIME!
Place ½ the yoghurt, the tandoori rub and some seasoning in a bowl. Mix until fully combined. Add in the chicken and toss until fully coated in the marinade. Place in the fridge and leave to marinate for at least 15 minutes.
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
RAVISHING RAITA
Grate the cucumber and place on a clean tea towel. Squeeze out the excess moisture. Place the drained grated cucumber in a bowl and add in the remaining yoghurt, ½ the chopped coriander, the juice from 2 lemon wedges and a splash of water. Season and mix until fully combined.
FUNKY FRIED RICE
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Toss through the shredded cabbage and carrot and fry for about 2-3 minutes until slightly softened. Stir through the cooked rice, some seasoning and some lemon zest. Remove from the heat and cover to keep warm.
JUST WING IT!
Place a nonstick pan or a griddle pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken for 2-3 minutes per side until cooked through and starting to char. Remove from the heat on completion and set aside to rest for 3 minutes.
MOUTHWATERING, CHEF!
Plate up a generous helping of the veggie fried rice. Top with the charred tandoori chicken and dollop over the raita. Sprinkle over the remaining coriander and the crispy onions. Serve with a lemon wedge. Stunning, chef!

Plain Yoghurt - 100ml
NOMU Tandoori Rub - 20ml
Free-range Chicken Mini Fillets - 300g
White Basmati Rice - 150ml
Cucumber - 100g
Fresh Coriander - 5g
Lemon - 1
Onion - 1
Garlic Clove - 1
Shredded Cabbage & Julienne Carrot - 200g
Crispy Onions - 20ml

Download the Recipe

Serves 3

MARINATION TIME!
Place ½ the yoghurt, the tandoori rub and some seasoning in a bowl. Mix until fully combined. Add in the chicken and toss until fully coated in the marinade. Place in the fridge and leave to marinate for at least 15 minutes.
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
RAVISHING RAITA
Grate the cucumber and place on a clean tea towel. Squeeze out the excess moisture. Place the drained grated cucumber in a bowl and add in the remaining yoghurt, ½ the chopped coriander, the juice from 3 lemon wedges and a splash of water. Season and mix until fully combined.
FUNKY FRIED RICE
Place a large pan over a medium-high heat with a drizzle of oil. Once hot, add the diced onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Toss through the shredded cabbage and carrot and fry for about 3-4 minutes until slightly softened. Stir through the cooked rice, some seasoning and some lemon zest. Remove from the heat and cover to keep warm.
JUST WING IT!
Place a nonstick pan or a griddle pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken for 2-3 minutes per side until cooked through and starting to char. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for 3 minutes.
MOUTHWATERING, CHEF!
Plate up a generous helping of the veggie fried rice. Top with the charred tandoori chicken and dollop over the raita. Sprinkle over the remaining coriander and the crispy onions. Serve with a lemon wedge. Stunning, chef!

Plain Yoghurt - 150ml
NOMU Tandoori Rub - 30ml
Free-range Chicken Mini Fillets - 450g
White Basmati Rice - 225ml
Cucumber - 150g
Fresh Coriander - 10g
Lemons - 2
Onions - 2
Garlic Cloves - 2
Shredded Cabbage & Julienne Carrot - 300g
Crispy Onions - 30ml

Download the Recipe

Serves 4

MARINATION TIME!
Place ½ the yoghurt, the tandoori rub and some seasoning in a bowl. Mix until fully combined. Add in the chicken and toss until fully coated in the marinade. Place in the fridge and leave to marinate for at least 15 minutes.
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
RAVISHING RAITA
Grate the cucumber and place on a clean tea towel. Squeeze out the excess moisture. Place the drained grated cucumber in a bowl and add in the remaining yoghurt, ½ the chopped coriander, the juice from 4 lemon wedges and a splash of water. Season and mix until fully combined.
FUNKY FRIED RICE
Place a large pan over a medium-high heat with a drizzle of oil. Once hot, add the diced onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Toss through the shredded cabbage and carrot and fry for about 3-4 minutes until slightly softened. Stir through the cooked rice, some seasoning and some lemon zest. Remove from the heat and cover to keep warm.
JUST WING IT!
Place a nonstick pan or a griddle pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken for 2-3 minutes per side until cooked through and starting to char. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for 3 minutes.
MOUTHWATERING, CHEF!
Plate up a generous helping of the veggie fried rice. Top with the charred tandoori chicken and dollop over the raita. Sprinkle over the remaining coriander and the crispy onions. Serve with a lemon wedge. Stunning, chef!