Tandoori Chicken with Pillau Rice

Ingredients

• 8chicken thighs or 4 chicken breasts, skin removed
• to tastesalt and freshly ground black pepper
• juice of 1lemon
• 4 tbspGreek-style yoghurt
• 4 tbsptandoori spice mix
• not specifiedoil
• not specifiedonion
• not specifiedcinnamon
• not specifiedcloves
• not specifiedturmeric
• not specifiedrice
• not specifiedstock or water
• not specifiedlemon wedges
• not specifiedcoriander yoghurt
• not specifiedgreen salad

Instructions

1. 1

   Marinate the chicken

   Mix the lemon juice, Greek-style yoghurt and tandoori spice mix in a bowl. Cut slits in the chicken, season it with salt and pepper, then coat it thoroughly with the marinade. Leave it to marinate for as long as you can; a longer time gives the flavours more opportunity to infuse.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F), Gas Mark 6.

3. 3

   Bake the chicken

   Arrange the chicken in a single layer on a baking tray. Bake for 25 minutes, or until it is cooked through.

4. 4

   Brown the onion

   To make the rice, heat the oil in a large saucepan and add the onion. Cook over a medium-high heat until browned, taking care not to let it burn.

5. 5

   Cook the spices

   Add the cinnamon, cloves and turmeric, then cook for 2–3 minutes.

6. 6

   Simmer the rice

   Add the rice and enough stock or water to cover it, then put a lid on the pan and bring to the boil. Stir once, reduce the heat and simmer for approximately 10 minutes, until the liquid has evaporated and the rice is fluffy.

7. 7

   Serve the meal

   Serve the chicken with the rice, lemon and coriander yoghurt, lemon wedges and a green salad.

What is tandoori chicken with pilau rice?

Tandoori chicken takes its name from the tandoor, a clay oven used in South Asian cooking. This version uses a yoghurt and spice marinade, then cooks the chicken in a conventional oven.

Pilau rice is cooked with aromatics and spices so their flavour carries through the grains. Here, the rice method is provided, but its ingredient quantities are missing from the supplied recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 521 calories, 38g protein, 0g carbs, 20g fat.

The chicken provides most of the protein, while the rice is the main source of carbohydrate. The yoghurt in the marinade and the oil used for the rice contribute fat; the exact contribution from the rice is hard to assess because its quantities are not supplied. Pair a serving with a generous green salad for freshness and extra vegetables.

The marinade

Yoghurt: it forms the base of the marinade and helps it cling to the chicken. Lemon juice adds a sharp note alongside the tandoori spice mix.

Slits: cutting into the chicken gives the marinade more places to coat. The recipe recommends marinating for as long as possible, but does not specify a minimum time.

Getting the chicken cooked

Spacing: arrange the pieces in one layer on the tray so they bake rather than overlap. The recipe gives 25 minutes at 200°C, but chicken size and cut can affect how quickly it cooks.

Doneness: check that the thickest part is cooked through before serving. If using a food thermometer, follow the safe temperature guidance for chicken in your area.

Building flavour in the rice

Onion: brown it over a medium-high heat, keeping it moving or adjusting the heat if it begins to catch. The recipe gives no quantity for the oil or onion.

Spices: cinnamon, cloves and turmeric cook with the onion for 2–3 minutes before the rice goes in. This brief step lets them flavour the oil without leaving them to cook for the full simmer.

Rice texture and timing

Liquid: add stock or water to cover the rice, then bring the pan to the boil with its lid on. Since the recipe does not say how much rice or liquid to use, use the proportions and cooking guidance on your rice packet.

Finish: after stirring once, lower the heat and simmer for approximately 10 minutes. The recipe’s cues are that the liquid has evaporated and the grains are fluffy.

What to serve alongside

The suggested accompaniments are lemon and coriander yoghurt, lemon wedges and a green salad. Their quantities are not given, so prepare them to suit the number of people eating.

The fresh, tangy sides complement the spiced chicken and rice. Serve the chicken soon after baking while it is hot.

Recipe notes & tips

• If time allows, marinate the chicken for longer than the preparation period.
• Keep the chicken pieces in a single layer on the baking tray.
• Watch the onion closely as it browns so it does not burn.
• Use the rice packet’s liquid ratio because the recipe does not specify one.
• Let the rice simmer gently with the lid on after its single stir.
• Check the thickest chicken piece before taking the tray out of the oven.

Variations

• Use chicken breasts: the recipe allows four skinless breasts instead of eight thighs.
• Adjust the spice: use more or less tandoori spice mix to suit your preference.
• Choose the cooking liquid: use stock instead of water for the pilau rice, as suggested in the method.
• Add extra lemon: serve additional wedges at the table for a sharper finish.
• Serve with salad: use a green salad alongside the chicken and rice, as directed.

Common mistakes to avoid

• Skipping the slits: cut into the chicken before coating so the marinade can cover the pieces more thoroughly.
• Crowding the tray: arrange the chicken in a single layer rather than piling the pieces together.
• Burning the onion: watch it as it browns and reduce the heat if it starts to catch.
• Over-stirring the rice: stir once after bringing it to the boil, then leave it to simmer.
• Guessing the rice liquid: follow the packet guidance because the supplied recipe gives no quantities.

How to store

Refrigerate leftover chicken and rice promptly in separate covered containers and use within 2 days. Reheat until steaming hot throughout, adding a splash of water to the rice if it has dried out.

Frequently asked questions