Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 10.12 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons tandoori paste
- 1 cinnamon stick
- 1 cup frozen peas
- 1 carrot, diced
- 1/2 bunch coriander, leaves chopped (to serve)
- 2 cm piece ginger, grated
- 1 onion, chopped
- 4 cardamom pods, crushed
- 2tablespoons ghee
- 2 cup chicken stock
- 1/2 cup Greek-style yoghurt
- 1teaspoons cumin seeds
- 1 1/2 cup basmati rice, rinsed
- 750grams chicken thigh fillets, trimmed, halved
Method
Step 1 of 4
Combine yoghurt and tandoori paste in a bowl. Add chicken and mix well to coat. Set aside.
Step 2 of 4
Heat half of the ghee in a large saucepan over medium heat. Add onion, carrot, ginger and spices and stir for 3-4 minutes or until fragrant and onion has softened. Add rice and stir well to coat with spice mix. Stir in stock, peas and 1 tsp salt. Cover with a lid and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice has absorbed all the liquid and is tender. Remove from heat and stand for 5 minutes. Fluff with a fork.
Step 3 of 4
Heat remaining ghee in a non-stick frying pan over medium heat. Add chicken and cook for 4-5 minutes each side or until golden and cooked through.
Step 4 of 4
Slice chicken and serve with vegetable pilaf, and topped with coriander.
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