adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tandoori chicken with coconut and coriander rice
Tandoori chicken with coconut and coriander rice
0 Likes
Prep Time:
265 minutes
Cook Time:
30 minutes
Total Time:
295 minutes
Marinate chicken overnight for maximum flavor.
Ingredients:
  • 8 chicken drumsticks
  • 155.00 gm tandoori paste
  • 332.50 ml Greek Style Yoghurt
  • Olive oil cooking spray
  • 1 Lebanese cucumber, deseeded, finely chopped
  • 1/2 lemon, juiced
  • Pappadums, to serve
  • 200.00 gm Basmati rice, rinsed
  • 42.50 gm desiccated coconut, toasted
  • 62.50 ml coriander leaves, finely chopped
Instructions:
  • Make three 1cm-deep, 2.5cm-long slits in each drumstick. Mix tandoori paste and 2/3 cup yogurt in a large ceramic dish. Add chicken and massage marinade over it. Cover and refrigerate for 4 hours, or overnight if possible.
  • Preheat your oven to 220C. Line a large baking tray with baking paper and place a greased wire rack over it. Remove chicken from the marinade and transfer to the rack. Roast for 25-30 minutes or until the thickest part of the chicken pierces easily with a skewer and juices run clear.
  • Cook the rice as directed on the package using the absorption method, then mix in the coconut and coriander.
  • In a small bowl, combine cucumber, 2 teaspoons lemon juice, and the remaining 2/3 cup of yogurt. Season with salt and pepper, and stir well. Serve the chicken with coconut and coriander rice, the cucumber yogurt, and pappadums.

Similar Recipes