Tandoori Beer Can Chicken with Rice Salad
This Tandoori Beer Can Chicken with Rice Salad is perfect for BBQs and gatherings. The secret to the flavour is in the marinade!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Grill
- Beer can chicken stand
- Instant-read thermometer
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Chef's knife
- Cutting board
- Saucepan
- Fine-mesh sieve
- Spoon
- Tongs
- Aluminum foil
- Zip-top bag
- Serving platter
- Serving bowl
- Plate
- Paper towel
- Stove
Ingredients
- 1 large corn fed chicken, slashed
- 1 can of beer
- 400g thick Greek yoghurt
- 25g ground coriander
- 1 tsp turmeric
- 30g mild red chilli powder
- 15g chaat masala
- Pinch nutmeg
- Pinch saffron
- 5g garam masala
- 10g ground cardamom
- 15ml vegetable oil
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamom pods, crushed
- 1 bay leaf
- 500ml water
- 25g butter
- Mint yoghurt
- Tamarind
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