Tandoori-spiced chicken with yellow rice
Prep time
60min
Cook time
40min
Serves
6
Who said you can’t prepare this Indian classic over the coals? It’s divine.
Ingredients:
Chicken:- 1 x chicken braai pack
- 30ml canola oil
- 2 cups plain yoghurt
- 20ml cayenne pepper
- 20ml ground turmeric
- 20ml ground coriander
- 20ml ground cumin
- 30ml garam masala/curry powder
- 30ml lemon juice
- 20ml brown sugar
- 4 garlic cloves, finely grated
- salt and pepper
- 2 cups jasmine rice
- chicken stock
- 10ml turmeric
- 200g peas, cooked
- 5ml chilli flakes
- salt and pepper
- 6 naan breads, grilled
- raitas of choice (tomato and red onion / cucumber and yoghurt)
Method:
Chicken:- Combine the oil, yoghurt, cayenne pepper, turmeric, coriander, cumin, garam masala, lemon juice, sugar, garlic, and a sizeable pinch of salt and pepper.
- Toss through the chicken pieces to coat evenly.
- Place in the fridge and leave to marinate overnight (at least 8 hours).
- Remove the chicken pieces from the marinade, discarding any excess.
- Cook over medium-hot coals.
- Braai until cooked through and charred beautifully, turning occasionally. This takes about 30-40 minutes.
- Cook the rice according to the package instructions, using chicken stock instead of water.
- Once the rice has been cooked and is still hot, stir through the turmeric and peas.
- Season with salt, pepper, and chilli flakes.
