Tandoori Chicken with Basmati Rice and Raita

Steps

1. Prepare the marinade: In a bowl, combine 1.2 kilos of boneless skinless chicken thigh with 1 cup (250 grams) of Greek yogurt.
2. Add spices to the marinade: Add 5 grams of garam masala, 7 grams of ground cumin, 4 grams of sweet paprika, 2 grams of red chili powder, and 3 grams of turmeric.
3. Prepare aromatics: Grate 4 cloves of garlic and 20 grams of peeled ginger using a fine microplane to create a paste, then add this paste to the mixture.
4. Add final marinade ingredients: Juice two small limes (or one large lime) into the bowl along with all other ingredients.
5. Mix the chicken: Use a spatula or hands to mix everything thoroughly until the chicken is well coated and evenly combined.
6. Marinate the chicken: Wrap the mixture and let it marinate for 30 minutes up to 24-48 hours (or longer for better flavor).
7. Cook the rice: Place a large saucepan over high heat and add 14 grams of ghee. Allow it to melt.
8. Toast the rice: Add 320 grams of washed basmati rice and 3 grams of turmeric, along with sea salt flakes to taste. Mix around and toast for one minute until nutty and yellow.
9. Simmer the rice: Follow up by adding 640 milliliters of chicken stock and three bay leaves (optional). Give it a mix around to prevent clumps, bring it to a boil, then reduce heat, cover with a lid, and cook undisturbed for 14 minutes.
10. Prepare the Raita: Grate one quarter of a cucumber on the larger side of a box grater. Roughly chop 3 grams of mint and 3 grams of coriander (for the raita).
11. Mix the Raita base: In a bowl, combine 170 grams of plain Greek yogurt with the grated cucumber.
12. Season the Raita: Add 2 grams of ground cumin, then add the chopped mint and coriander. Season to taste with sea salt flakes.
13. Combine the chicken (optional step): Take the marinated chicken out of the fridge 30 minutes prior to cooking and toss it in 40 milliliters of peanut oil or vegetable oil.
14. Grill the chicken: Preheat a barbecue to 260 degrees Celsius. Line the chicken on the flat side down and grill for five minutes, then flip every piece over and continue grilling for another five minutes (total 10 minutes).
15. Rest the chicken: Remove the cooked chicken from the grill and allow it to rest for about 10 minutes.
16. Finish the rice: After 14 minutes of cooking, turn off the heat but leave the lid on undisturbed for a final four minutes. Then remove the lid, discard the bay leaves, fluff the rice with a fork or spatula, and set aside.
17. Assemble the meal prep: Place a bed of cooked basmati rice in a container, top it with the tandoori chicken (sliced, diced, or whole), and garnish with fresh coriander if desired.
18. Serve/Store: Portion out the raita into containers. Allow all components to cool for about 20 minutes before sealing them up.