So, SO, easy…especially if you have a rice cooker!
400g chicken meat, cut into large chunks
1/4c Tit’illating Tandoori paste
1/2c unsweetened yoghurt
1 small onion, finely diced
1t garlic paste
1t ginger paste
1.5c (2 rice cups) basmati rice
1t chicken stock powder
Mix the tandoori paste with the yoghurt. Add in the chicken pieces and marinate (the longer the better!)
In a frying pan, sweat down the onions in a little oil, then add in the garlic and ginger.
Add in the marinated chicken and brown evenly. Set aside.
Mix the tumeric and chicken stock powder with the basmati (I do this in a rice cooker, but you can easily use a pot – just means you have to remember to stir). Add 2c water (3 rice cups) and the chicken, then leave until the rice cooker has done it’s thing! (Or simmer with the lid on, stirring occassionally, until all the liquid has been absorbed).
Serve sprinkled with slivered almonds, chopped coriander and raisins.
Poppadoms, extra yoghurt, eggplant pickle and mango chutney on the side, seriously delicious options – we loved our Pataks samplers.
HOT TIP: use lamb or beef (and switch the chicken stock with beef stock).