Tandoori Chicken with Cumin Rice and Cucumber Raita
Tandoori-spiced chicken breast pan-fried and served with cumin basmati rice and cucumber raita with lemon yoghurt.
- 400 g chicken breast fillets
- 100 ml plain yoghurt
- 2 tbsp tandoori spice blend
- 150 g basmati rice
- 1 tsp cumin seeds
- 150 g cucumber
- 1 whole lemon
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Mix yoghurt with tandoori spice and coat chicken breasts evenly. Set aside.
- Step 2
Step 2: Bring salted water to boil in a large pot, add basmati rice, and cook for 10 minutes until tender. Drain and set aside.
- Step 3
Step 3: Heat oil in a large frying pan over medium-high heat. Pan-fry tandoori chicken for 6–7 minutes per side until cooked through and lightly charred.
- Step 4
Step 4: Toast cumin seeds in a dry pan for 30 seconds, then toss through the cooked rice.
- Step 5
Step 5: Dice cucumber and mix with yoghurt, lemon juice, and salt to make raita.
- Step 6
Step 6: Slice chicken and serve with cumin rice and cucumber raita on the side.
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