Tandoori Chicken with Basmati Rice and Raita
23 ingredients · from Chef Jack Ovens
Ingredients
- 1.2 kilos Boneless Skinless Chicken Thigh
- 1 cup or 250 grams Greek Yogurt (Plain Natural)
- 5 grams Garam Masala
- 7 grams Ground Cumin
- 4 grams Sweet Paprika
- 2 grams Red Chili Powder
- 3 grams Turmeric
- 1 gram (implied, see note) Ground Coriander
- To taste Sea Salt Flakes
- To taste Cracked Black Pepper
- 4 cloves Garlic Cloves
- 20 grams Peeled Ginger
- 2 small (or 1 large) Limes
- 14 grams Ghee
- 320 grams Basmati Rice
- 640 milliliters Chicken Stock
- 3 (optional) Bay Leaves
- 1/4 of a cucumber Cucumber
- 3 grams Mint
- 3 grams Coriander (for Raita)
- 170 grams Plain Greek Yogurt (for Raita)
- 2 grams Ground Cumin (for Raita)
- 40 milliliters Peanut Oil or Vegetable Oil
Method
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Watch the original: “Tandoori Chicken with Basmati Rice and Raita” by Chef Jack Ovens. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
