Tandoori Chicken



1. Premartinated chicken

2. Pickled cucumber

3. Basmati rice

4. Spiced yoghurt

5. Turmeric & fried onion mix

6. Cucumber

7. Shallot


1. Preheat the oven to 190 degrees fan forced. Bring a medium pot of water to the boil.

2. Put the chicken on a lined baking tray and into the oven for 25 minutes.

3. Wash the rice twice to remove the starch. Boil the rice for 8 minutes.

4. Dice the cucumber and thinly slice the shallot, then mix both through the yoghurt.

5. Strain the rice, then using a fork stir through the turmeric and onion mix.

6. Remove the chicken from the oven, then transfer to a chopping board and slice into 2cm thick pieces.

7. To plate up, begin with the rice, then add the sliced tandoori chicken beside it. Garnish with a spoonful of yoghurt and some pickled cucumbers.



Vegetarian: Paneer is provided. Preheat a pan then sear the paneer on each side, like you would halloumi. Pour over the tandoori sauce provided and serve.

For downloadable pdf version, click here.