It’s such a pleasure when you have to cook and have barely any dishes to wash. Which is by the way my pet peeve. My family loved this dish, so this recipe is definitely a keeper. I know a lot of people use the prepared tandoori spice you get in boxes or the one from the spice stores. To be honest I don’t think I have ever tried those. The reason I also don’t by the marinades and the pre-mixes is because I normally use them once and I forget about them. When I do suddenly remember, it has expired and I have to throw them out. That’s one of the reasons you will find most of my recipes calls for individual spices. Ingredients Required for this dish You will require a few different spices, all listed in the recipe ingredients. Some plain yogurt, greek or any plain yogurt will work. I love the addition of the dried fenugreek or methi leaves, it gives most chicken dishes a unique flavour. I always have some in my cupboard. For this dish I have used Basmati Rice but any long grain rice should work. Some Basmati rice also cooks quicker than others so please use your discretion in terms of cooking time.
Cooking the dish The chicken is marinated and it does make a difference if you allow it to marinate overnight. If not an hour of marinating time can still work. The chicken is then seared in the pot until it’s nicely browned. However, you can also pop the chicken onto a baking tray and brown it in the oven, using the grill function for about 10-15 minutes. This chicken dish is best served with a squeeze of lemon and some mint yogurt or mint chutney
I hope you enjoy this chicken as much as we did. Please drop a comment and a rating if you do try it. I always love hearing from you. More Recipes to try: One Pot Peri Peri Chicken and Rice One Pot Paprika Lemon Chicken with Orzo One-Pot Spicy Rice and Chicken If you loved this, please share!
