Name: Tandoori Chicken with Onion Rice
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 1⁄4 cup tandoori paste; 1⁄4 cup Greek yoghurt; 12 chicken tenderloins (750g), trimmed; Steamed broccoli and extra Greek yoghurt, to serve; ONION RICE; 2 x 250g packets microwaveable basmati rice; 1 tblsp olive oil; 1 large onion, halved, thinly sliced; 2 tsps all-purpose seasoning; 150g snow peas, trimmed, halved; 2 tblsps lemon juice

Tandoori Chicken with Onion Rice

Make it tonight!

Serves 4

Prep

15M

Cook

Total

21M

Skip to Recipe

If time permits, marinate chicken in yoghurt mixture for up to two hours. Snow peas should be cooked until they are tender but crisp.

Ingredients

1⁄4 cup tandoori paste

1⁄4 cup Greek yoghurt

12 chicken tenderloins (750g), trimmed

Steamed broccoli and extra Greek yoghurt, to serve

ONION RICE

2 x 250g packets microwaveable basmati rice

1 tblsp olive oil

1 large onion, halved, thinly sliced

2 tsps all-purpose seasoning

150g snow peas, trimmed, halved

2 tblsps lemon juice

Method

Combine paste and yoghurt in a large bowl. Add chicken. Toss well to coat.

2 Heat an oiled, grill plate over a medium to high heat. Add chicken. Cook, for about 2 to 3 minutes on each side, or until cooked through. Remove.

3 Meanwhile, to make onion rice, heat rice according to packet directions.

4 Heat oil in a large, non-stick frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, for about 3 minutes or until soft. Add seasoning and snow peas. Cook, stirring for 1 minute.

5 Add rice to pan. Stir for about 2 minutes, or until combined and heated through. Remove from heat. Stir in juice.

6 Serve chicken with onion rice, steamed broccoli and extra yoghurt.

Sarah-Jane Hallett

Kim Meredith