Tandoori Chicken with Indian Rice Salad - IQS Recipes
Paleo Option: Replace basmati rice with quinoa or cauliflower rice. Dairy-free option: Omit yoghurt from marinade. Combine spices with 2 tablespoons of
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Refrigerator
- Chef's knife
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- Baking dish
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- Colander
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- Serving platter
Ingredients
- 1/2 cup full-fat natural yoghurt.
- 1 clove garlic, crushed.
- 2 cm ginger, minced.
- 1/2 lemon, juiced.
- 2 tablespoons olive oil.
- 2 teaspoons ground cumin.
- 1 teaspoon smoked paprika.
- 1 teaspoon garam masala.
- 1 teaspoon ground coriander.
- 1/2 teaspoon ground turmeric.
- 1/4 teaspoon chilli powder.
- 300 g chicken thigh fillets (about 4 small).
- 1/2 cup basmati rice.
- 2 spring onions, finely sliced.
- 2 celery stalks, finely diced (optional).
- 1 small (100g) Lebanese cucumber, finely diced.
- 1/2 cup chopped coriander leaves.
- 1/2 cup chopped mint leaves.
- 1/4 cup roasted cashews, roughly chopped.
- 1/2 lemon, cut into wedges.
- 1/4 cup full-fat natural yoghurt.
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