---
title: Tandoori chicken recipe with basmati rice and chickpeas
description: Enjoy a taste of India with our tandoori chicken recipe. Served with basmati rice and chickpeas, it's a delicious mid week dinner. Read the recipe now.
---

[Powermeals blog | Recipes and nutrition](https://blog.powermeals.ch)

# [Tandoori chicken recipe with basmati rice and chickpeas](https://blog.powermeals.ch/tandoori-chicken)

 Written by [Isabel](https://blog.powermeals.ch/author/isabel) | Sep 14, 2021, 8:52:38 AM

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.

### About Powermeals

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