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
Charred Tandoori Chicken
with white basmati rice, crispy onions & raita
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Charred Tandoori Chicken?
The preparation time for Charred Tandoori Chicken with white basmati rice, crispy onions & raita is between 20 and 35 minutes.
What is the total time required to make Charred Tandoori Chicken with white basmati rice, crispy onions & raita?
The total time required to make Charred Tandoori Chicken with white basmati rice, crispy onions & raita is between 35 and 55 minutes.
How many servings does Charred Tandoori Chicken provide?
4 servings
What are the main ingredients in Charred Tandoori Chicken?
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
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?
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
How many calories does Charred Tandoori Chicken have?
617 calories
How much fat content does Charred Tandoori Chicken have?
grams
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