Tandoori Chicken with Pilaf
- 1 whole chicken, flattened
- 2 tablespoons tandoori paste
- ½ cup Yoghurt
- Juice of ½ lemon
- Dash of Oil
- 1 brown onion, finely chopped
- 1 teaspoon garlic, chopped
- 4 Cardamom pods
- 4 Cloves
- 1 Cinnamon quill
- 1 teaspoon Mustard seeds
- 3 tablespoons pistachios
- 2 cups basmati rice
- 4 cups boiling water
- 1 natural stock cube
- ½ red onion, finely diced
- 1 tomato, flesh only, finely diced
- ½ cucumber, finely diced
- Juice of ½ lemon
- Pinch of sugar
- Pinch of salt
- 2 sprigs of coriander, roughly tear
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.