Tandoori Chicken With Mushroom Rice Recipe

Name: Tandoori Chicken With Mushroom Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g tandoori paste; 4 tbsp lime juice; 6 tbsp olive oil; 1.5 kg chicken thighs and drumsticks; 800 ml vegetable stock; 200 g spring onions, trimmed and sliced, plus extra to garnish; 350 g button mushrooms, sliced; 1 None garlic clove, chopped; 2 tsp curry powder, plus extra for sprinkling; 200 g basmati rice; 300 g plain yogurt; None None fresh parsley, to garnish (optional)

Servings: persons

100 g tandoori paste
4 tbsp lime juice
6 tbsp olive oil
1.5 kg chicken thighs and drumsticks
800 ml vegetable stock
200 g spring onions, trimmed and sliced, plus extra to garnish
350 g button mushrooms, sliced
1 None garlic clove, chopped
2 tsp curry powder, plus extra for sprinkling
200 g basmati rice
300 g plain yogurt
None None fresh parsley, to garnish (optional)

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
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
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
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).

1180

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 g tandoori paste, 4 tbsp lime juice, 6 tbsp olive oil, 1.5 kg chicken thighs and drumsticks, and more.

Yes, Tandoori Chicken With Mushroom Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Chicken With Mushroom Rice

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