Tandoori Chicken With Rice And Vegetables – a delicious recipe with chicken filet, Cumin, yoghurt, ginger, garlic, red sweet paprica. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
You take a bowl, you add the yogurt and then salt, ginger, garlic, paprica, tandoori spices and the chicken fillet. You can keep the fillets as they are or cut them in small pieces (approx. 8 cm x 5cm). And you leave it in the fridge until you prepare the rest.
2
You cut your vegs as big as you like, you steam them and then in a pan you add the sesame oil, you fry the ginger and garlic and then for 10 minutes you fry them. Here you add the bird green peppers to add some chill.
3
Then you wash your basmati rice and you add it on the fire in the water with some gloves and salt. Once it is done you put as much as butter you want at the very end and gives and extra taste.
4
Finally, in the preheated oven 180 degrees you add the chicken with the sauce and you just some water. You leave it for 55 minutes and it is done.
5
Now you can serve!
701
kcal
Calories
16
g
Fat
54
g
Carbs
86
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: 1 kg chicken filet, 1/2 cup of Tandoori spices, 1 tsbp Cumin, 2 cups of Greek yoghurt, and more.
Yes, Tandoori Chicken With Rice And Vegetables 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.
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