No-Fuss Tandoori Chicken and Onion Rice

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 150g basmati rice
• 10g masala seasoning
• 1pcs Lebanese cucumber
• 300g chicken breast fillet
• 130g natural yoghurt
• 15ml vegetable oil
• 10ml white vinegar

Method

1. Step 1 — Start onion rice
   Thinly slice the onion. Crush or finely chop 2 garlic cloves. Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add the garlic, rice and half the masala seasoning and cook, stirring, for 30 secs or until the grains are well coated.
2. Step 2 — Finish onion rice
   Stir 375ml (1½ cups) water into the rice mixture and bring to the boil. Reduce the heat to medium-low and cook, covered, for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Pickle cucumber
   Meanwhile, finely chop half the cucumber and thinly slice the remaining cucumber. Put the sliced cucumber and 2 tsp white vinegar in a bowl, season with salt and pepper and toss to combine. Set aside to pickle, tossing occasionally, until needed.
4. Step 4 — Marinate chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Cut slits 2cm apart across each chicken fillet, taking care not to cut all the way through (see Kitchen 101). Combine the remaining masala seasoning and 1 tbs yoghurt in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
5. Step 5 — Cook chicken and serve up
   Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove from the pan. Combine the chopped cucumber and remaining yoghurt in a bowl. Divide the chicken, rice, cucumber yoghurt and drained pickled cucumber among plates and enjoy!
6. Step 6 — Kitchen 101
   Cutting vertical slits in the chicken not only looks good but allows the marinade to get into the meat to boost the flavour.

Allergens

Sulfit, Milch