Tandoori Chicken With Mushroom Rice

1. 1

   Mix the tandoori paste, lime juice and 2 tbsp of the oil in a large bowl. Add the chicken thighs and drumsticks and mix well to coat in the marinade. Cover and refrigerate for 4 hours (or preferably overnight).

2. 2

   Heat 2 tbsp of the oil in a large skillet on medium heat. Add the chicken and cook until browned on both sides. Add 1 2/3 cups of the stock. Reduce heat to low; cover and simmer for 20 mins. Uncover and cook 15-20 mins longer or until the chicken is cooked through. Add a little water if necessary.

3. 3

   For the mushroom rice, heat the remaining 2 tbsp oil in a saucepan. Add the green onions, mushrooms and garlic and cook for 2 mins. Add the curry powder and cook for 1 min or until fragrant. Add the rice, stirring to coat in the oil and spices. Add the remaining 1 1/3 cups stock. Bring to a boil. Reduce heat to low; cover and simmer for 10-15 mins or until the rice is tender and the liquid is absorbed.

4. 4

   Sprinkle the yogurt with a little curry powder and serve alongside the rice and chicken. Garnish with the extra green onion slices and the fresh parsley leaves (if using).

* Per serving · 4 servings · Values may vary.