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Tandoori Chicken With Indian Rice
Add an Indian flavour to your outdoor feast.
ingredients
1 chicken, cut into 8 pieces
1 jar of Patak's Tandoori paste
1/2 cup plain yoghurt
Indian Rice
500ml chicken stock
1 cup Basmati rice
2 tablespoons ground cumin
50g dried apricots, sliced
50g silvered almonds, lightly toasted
2 tablespoons oil
2 tablespoons Patak's Madras curry paste
1 bunch coriander, chopped
1/2 bunch mint, chopped
method
Combine the tandoori paste and yoghurt and brush over the chicken. Place in a bowl, cover and marinate in a refrigerator overnight or for at least 2 hours.
Place on the barbecue for 20 minutes or until cooked. Do not have the heat too high otherwise the outside crust will burn.
To cook the rice, put the chicken stock into a large saucepan and add rice. Bring to the boil and place the lid on the saucepan. Cook for 10 minutes or until all liquid has been absorbed, leaving the rice still moist. Add cumin, apricots, almonds, oil, curry paste, coriander and mint. Mix together well.
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