For the chicken:
Cut chicken down the centre of the backbone, from the cavity to the neck. Remove the backbone. Flatten the chicken out - breasts should be in the middle of the chook and wings and legs on the outside.
Place some cling film over the top of the flattened chicken and using a meat mallet or a rolling pin, bang it until it becomes evenly flat. You can get your butcher to do this for you.
Mix together tandoori paste, yoghurt and a squeeze of lemon and rub all over chicken, top and bottom.
Place the chicken on a rack in a baking tray lined with foil and bake in a hot oven for about 45 mins to 1 hour (usually 20 mins on each side) depending on size of chicken and popping it under the grill for the final 5 mins.
For the pilaf:
Boil 4 cups of water in a saucepan.
Lightly sauté onions, garlic, spices in oil for a few minutes until onion is opaque. Add pistachios.
Add rice and cook for a further minute, coating the rice with the spices.
Add a stock cube to the boiling water. Add the stock water to the rice and stir. Add a pinch of salt and cover with a lid.
Reduce heat to as low as possible and simmer for 15 minutes. Stir rice through and serve when you are ready. It doesn’t hurt to allow it to rest for a while!
For the raita:
Combine all the ingredients together in a bowl.
Cut the chicken into 4 pieces. Add an extra dollop of yoghurt on the chicken, serve with rice and raita.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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