Tandoori Chicken with Pilaf Rice - James Martin Chef

Ingredients

• 4 chicken breasts, slashed
• 400g thick Greek yoghurt
• 5g ground coriander
• 1 tsp turmeric
• 10g mild red chilli powder
• 5g chaat masala
• Pinch saffron
• 5g garam masala
• 5g ground cardamom
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 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
• Optional – fresh curry leaves
• 1 bunch mint leaves
• 1 bunch coriander
• 4 cloves garlic
• 2 green chillies
• 2 tbsp sugar
• 2 tbsp water
• 1 lemon, juice
• 1 tsp ginger
• 1 tsp salt
• 3 tbsp water
• 1 tsp asafoetida
• Few sprigs of mint and coriander, chopped