Tandoori-style chicken, yoghurt sauce & basmati rice

A classic Indian and Pakistani dish, Tandoori chicken is traditionally cooked in a wood-burning stone oven. In this version, developed in collaboration with Anthony Le Brière* using our Crispy Poultry, spice blend, all the traditional flavours are there with coriander, turmeric, garlic, cumin and chilli. We’ve added a touch of sugar, salt, sweet orange and thyme for an intensely aromatic recipe and incomparable sweetness! Combined with the naturally smoky taste of a wood fire, this wholesome meal could quickly become one of your « signature » dishes!

Tandoori-style chicken, yoghurt sauce & basmati rice, the recipe

Preparation time: 10 minutes + marinade for 1 hour

Cooking time: 20 minutes

Can be cooked on the barbecue, grill, in the oven or in a pan

Ingredients for 4 people:

• 4 chicken fillets
• 200g of basmati rice
• 2 tablespoons of olive oil
• the juice of 2 lemons
• 1 pot of plain yoghurt
• 1 tablespoon of Crispy poultry spice mix

For the yoghurt sauce:

• 1 bunch of chives, finely chopped
• 2 pots of plain yoghurt
• the juice of 1 lemon
• Salt, pepper

Method:

Prepare the marinade by mixing the olive oil, the juice of 2 lemons, the yogurt and the Crispy poultry mix.

Brush the chicken fillets on each side and marinate in the fridge for 1 hour.

Cook the rice for about 20 minutes.

Meanwhile, combine the 2 pots of yoghurt, lemon juice and finely chopped chives in a bowl, add salt and pepper to taste and leave to rest in the fridge.

Cook the marinated chicken for 5 to 7 minutes, depending on the thickness of the fillet.

Arrange the rice in the middle of the plate, place the fillet on top and serve the sauce on the side.

Tip: To prevent the chicken fillets from drying out, cover them immediately after cooking. The warm steam will keep them moist!

Which teas go well with this dish ?

If you want to keep to the theme with Indian teas, the fruity notes of Samabeong Burgundy or the spices of Masala for Tchaï will allow your guests to stick with the Indian vibe from start to finish.

On another aromatic palette, the cooked rice scents of Sticky Rice will add and original touch and will complement the flavours of the basmati rice. The Four Seasons Wu Long is also a great option, served hot or cold!

Bon appétit!

*Anthony Le Brière is four-time French barbecue champion. He worked with us to create the « My French Rubs » range, France’s number one range of seven organic and premium Rubs.