Tandoori chicken recipe with basmati rice and chickpeas
Enjoy the taste of India with our tandoori sauce. Perfect with chicken, or switch to a poached egg for a vegetarian alternative. Served with fresh basmati rice.
Ingredients (Serves 2)
- 2 chicken breasts
- One tin chickpeas (400g)
- 150g basmati rice
- 2 laurel leaves
- ½ a cauliflower
- 100g fresh spinach
- 2 shallots
- 2 garlic cloves
- A large handful of raisins
For the sauce:
- 1 large onion
- One tin of chopped tomato
- A 2cm piece of ginger
- 3 garlic cloves
- One chili pepper
- 2 tsps ground cinnamon
- One stock cube
Method
Step 1: Roast the chicken
Scour the top of the chicken breasts with a sharp knife and cover with a little oil. Season with salt and pepper, then loosely wrap the chicken in silver foil and place it in the center of a hot oven (200 degrees) for 18 minutes.
Step 2: Make your sauce
Roughly chop the onions, garlic, chili pepper and ginger then fry with a dash of olive oil, on a medium heat, until soft (around 3 minutes). Add the cinnamon and stir so all the ingredients are well coated. Tip in the chopped tomato and stock cube and blend, ideally using a handheld blender, until you have a fine sauce.
Step 3: Simmer
Slice your roast chicken into strips and add it to your sauce. Simmer for around 30 minutes.
Step 4: Cook the rice
Drain and thoroughly rinse the chickpeas. Add the chickpeas, the rice, 2 laurel leaves and 300ml of water to a pan and bring to the boil. Cover and simmer for approximately 10 minutes until all the water has absorbed.
Step 5: Prepare your sides
Slice the cauliflower into small florets (around 1 cm squares). Finely chop your garlic and shallots and fry with the cauliflower and a dash of oil in a hot pan. After about 5 minutes turn off the heat and stir in the spinach allowing it to wilt.
Step 6: Serve
For the final 2 minutes add your raisins to your simmering chicken. Serve the chicken on a bed of rice and chickpeas with your spinach and cauliflower on the side.
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