eCook Meal
Charred Tandoori Chicken
with white basmati rice, crispy onions & raita
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R193.53
for 4 servings · R48.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 12 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.98
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Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Onions needs 2Crispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Shredded Cabbage & Julienne Carrot
- NOMU Tandoori Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fresh Coriander, Garlic, Lemon, NOMU Tandoori Rub, Onion, Shredded Cabbage & Julienne Carrot, White Basmati Rice, Yoghurt
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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Charred Tandoori Chicken?
Chicken, Crispy Onions, Cucumber, Fresh Coriander, Garlic, Lemon, NOMU Tandoori Rub, Onion, Shredded Cabbage & Julienne Carrot, White Basmati Rice, Yoghurt
How many calories does Charred Tandoori Chicken have?
617 calories
How much fat content does Charred Tandoori Chicken have?
grams