This flavour-packed meal will please the family, plus it's easily adaptable to suit a number of dietary requirements.
Paleo Option: Replace basmati rice with quinoa or cauliflower rice.
Dairy-free option: Omit yoghurt from marinade. Combine spices with 2 tablespoons of olive oil and massage the marinade into the chicken instead of coating it in the sauce.
Tandoori Chicken with Indian Rice Salad
1/2 cup full-fat natural yoghurt
1 clove garlic, crushed
2 cm ginger, minced
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)
Indian rice salad:
1/2 cup basmati rice
2spring onions, finely sliced
2celery 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
1/2lemon, cut into wedges
1/4 cup full-fat natural yoghurt
- Combine yoghurt, garlic, ginger, lemon, oil and spices in a large non-metallic bowl.
Cut 2 slits in the top of each chicken thigh. Add to yoghurt mixture and toss to coat well (If you like, you can cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight, however this isn't necessary).
- Meanwhile, cook basmati rice according to packet directions. Drain and allow to cool.
Preheat oven to 220°C / 425°F / Gas Mark 7. Grease and line a large baking dish with baking paper. Add chicken. Cook for 30 minutes or until cooked through.
Meanwhile, combine cooked rice, spring onion, celery, cucumber, coriander, mint and cashews.
Divide rice salad and chicken thighs between a plate and a lunchbox. Place lunchbox in the fridge to enjoy for lunch tomorrow.
Serve with lemon wedges and yoghurt.