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Tandoori chicken with cumin rice and simple salad
Tandoori chicken with cumin rice and simple salad
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Delicious gourmet chef-approved recipe inspiration.
Ingredients:
  • 4 chicken drumsticks
  • 1 chicken breast fillet
  • 4 chicken tenderloins
  • 111.60 gm tandoori paste
  • 90.00 ml plain yoghurt
  • 1 tsp ginger, coarsely crushed (optional)
  • 3.60 gm salt
  • 40.00 ml fresh coriander, coarsely chopped
  • 1 lemon, cut into wedges, for garnish
  • 400.00 gm basmati rice, rinsed and drained only once
  • 2 tsp cumin seeds
  • 25g butter
  • 27.30 gm olive oil
  • 4.80 gm salt
  • 1/2 telegraph cucumber
  • 1 large carrot
  • 21.00 gm fresh lemon juice
  • 1.20 gm salt
  • 20.00 ml fresh coriander, chopped
  • 250.00 ml plain yoghurt
  • 80.00 gm water
  • 2.50 gm cumin powder
  • 2.40 gm salt
  • 1 pinch sweet paprika
Instructions:
  • Prepare the chicken by cutting the tenderloins in half and trimming off any fat.
  • Peel off the skin from the drumsticks and create deep slits all over, ensuring they reach the bones for even cooking.
  • Cut the chicken breast into large pieces, about 7cm in length and 5cm in width.
  • In a medium bowl, thoroughly combine the tandoori paste, yogurt, salt, and olive oil until a smooth paste is formed. For added flavor, mix in the crushed ginger to give the chicken an extra kick.
  • Preheat the oven to 210C using the fan-forced setting.
  • Prepare two large baking trays by lining them with aluminum foil and baking paper, ensuring the sides are covered. Lightly grease the trays with olive oil.
  • Coat each chicken part generously with the flavorful paste and arrange them on separate trays, allowing space between each piece - drumsticks on one tray and other cuts on another.
  • Use your fingers to massage the paste into the slits of the drumsticks for ultimate flavor infusion.
  • Position the drumsticks on the top rack in the oven and the other tray on the bottom rack. Drumsticks require more time to cook, so placing them on the hotter top rack will ensure even cooking.
  • After 30 minutes, flip the chicken parts. For a dry and crispy texture, cook for an additional 30 minutes or longer. Alternatively, remove the trays from the oven after 20 minutes for a slightly moist texture or when the chicken reaches your desired consistency. Light burning on the paste is normal.
  • Garnish the cooked chicken with fresh chopped coriander and serve with a side of lemon juice. For an added tangy twist and extra tenderness, squeeze a little more lemon juice over the chicken just before enjoying. This step is optional.
  • For the cumin rice, rinse and drain the rice, then simply add water and start cooking in the rice cooker or microwave.
  • In a small frying pan, gently heat butter and olive oil over medium-low heat until the butter is melted. Stir in the cumin seeds and cook until they start to brown, about 3 to 4 minutes. Quickly mix this flavorful blend into the halfway-cooked rice, season with salt, and stir well to combine.
  • Allow the rice to finish cooking in the rice cooker without interruption. Once fully cooked, gently fluff the rice with a spoon to prevent clumping.
  • Prepare the simple salad by dicing the cucumber and carrot into medium-sized pieces. Combine them in a large bowl, toss with salt and lemon juice. Garnish with fresh coriander leaves and enjoy.
  • Make the yoghurt raita: Combine yoghurt, water, salt, cumin seed powder, and paprika in a large bowl until well mixed. Chill before serving.

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