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Tandoori Chicken with Saffron Rice and Charred Cucumber Raita
Tandoori chicken marinated in yoghurt, tandoori spice, lemon, ginger and garlic, served with saffron basmati and charred cucumber raita.
- 800 g chicken breast fillets
- 200 ml Greek yoghurt
- 3 tbsp tandoori spice blend
- 60 ml lemon juice
- 300 g basmati rice
- 0.5 g saffron threads
- 1 whole cucumber
- 30 g coriander leaves
- 20 g ginger, fresh
- 4 whole garlic cloves
- 60 ml olive oil
- 5 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Combine yoghurt, tandoori spice, lemon juice, minced ginger, minced garlic, and 2g salt in a bowl. Mix well.
- Step 2
Step 2: Pat chicken dry and coat thoroughly with tandoori marinade. Cover and refrigerate for 20 minutes.
- Step 3
Step 3: Rinse basmati rice under cold water until water runs clear. In a saucepan, bring 600ml salted water to boil with saffron threads.
- Step 4
Step 4: Add rice to boiling water, stir once, reduce heat to low, cover, and simmer for 15 minutes until tender and liquid absorbed.
- Step 5
Step 5: Heat 40ml olive oil in a large griddle or frying pan over medium-high heat until smoking.
- Step 6
Step 6: Place marinated chicken on hot pan and cook for 6-7 minutes per side until charred and cooked through (internal temp 75°C). Rest for 5 minutes.
- Step 7
Step 7: Halve cucumber lengthwise, brush with 20ml olive oil, season with salt. Place cut-side down on griddle for 3-4 minutes until charred.
- Step 8
Step 8: Chop charred cucumber into chunks. Mix with 150ml yoghurt, chopped coriander, and pinch of salt for raita.
- Step 9
Step 9: Fluff rice with fork. Slice chicken and serve on rice with charred cucumber raita and fresh coriander.
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