Roast Tandoori Chicken with Spiced Rice & Onion

Courtney Roulston Roast Tandoori Chicken with Spiced Rice & Onion

75 mins


1 x 1.5kg Coles free range chicken, butterflied

2 tablespoons Pataks tandoori paste

1.5 cups natural yoghurt

Sea salt to taste

1 red onion, peeled, thinly sliced

1 large Lebanese cucumber, seeded, sliced

1 cup coriander sprigs

1 lime

Spiced rice:

1.5 cup basmati rice

2 bay leaves

2 green cardamom pods, gently cracked

3og butter

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Step 1. Preheat the oven to 180 degrees C. Mix the tandoori paste with half the yoghurt and a pinch of salt. Coat the chicken all over with the tandoori mixture so it is well-covered. Place the chicken onto a lined oven tray and drizzle with a little oil. Roast for 50 minutes or until the chicken is fragrant, slightly charred on the outer edges and cooked through.

Step 2. Meanwhile, place the rice, bay leaves, cardamom pods, butter and 2 cups hot water over a medium heat. Bring up to a simmer and cook until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10-15 minutes.

Step 3. Place the sliced onion, cucumber and coriander sprigs into a bowl and season with a pinch of salt. Squeeze in half the lime and a little dash of olive oil.

Step 4. To serve, fluff the rice up with a fork and remove the whole spices. Place the rice onto the base of a serving platter and top with the roast tandoori chicken. Serve with the remaining yoghurt, lime wedges and onion salad on the side.

Recipe by – Courtney Roulston

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