Tandoori chicken with cucumber yoghurt and rice
Chicken breast marinated in yoghurt with tandoori spices and roasted in a hot oven, served with rice, cooling cucumber yoghurt and naan. In Sweden many use a jar of tandoori paste for the marinade; here you mix the spices yourself.
- 55 minTime
- 22 minHands-on
- 4Portions
- ≈ 47 krper portion
- 910kcal per portion
Ingredients for 4 portions
- 600 gChicken breast
- 1 ½ dlGreek yoghurt, for the marinade
- 2 clovesGarlic
- 1 tbspGinger, grated
- 2 tspGaram masala
- 2 tspPaprika
- 1 tspCumin, ground
- 3 mlTurmeric
- 3 mlChili flakes
- ½Lemon, juice
- to tasteSalt
- 1 tbspRapeseed oil
On the side
- 3 dlRice, basmati
- 2 dlGreek yoghurt, for the cucumber yoghurt
- ½Cucumber
- ½Mint, pot
- 4Plain naans (optional)
Method
- Peel and grate the garlic. Stir together a marinade of the yoghurt, garlic, ginger, garam masala, paprika, cumin, turmeric, chilli flakes, lemon juice and salt.
- Make a couple of cuts in each chicken breast and turn them in the marinade.
- Leave the chicken to marinate in the fridge for at least 20 minutes, or a few hours if you can.
- Heat the oven to 250 °C. Put the rice on to cook as the packet says.
- Lay the chicken on a lined baking tray and drizzle with the oil. Roast in the top of the oven for 15–18 minutes, until browned and cooked through.
- Grate or dice the cucumber and chop the mint. Mix them with the yoghurt and a pinch of salt.
- If serving naan, warm it in the oven for the last few minutes. Slice the chicken and serve with the rice, cucumber yoghurt and naan.
The cost is estimated from Swedish grocery prices.
