Ingredients

The following ingredients have 8 Servings
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Instruction

  • <p><strong>For the Tandoori Spice Mix (makes a 100g jar):</strong></p> <p>Place all the ingredients in a large jar and shake really well to combine.</p> <p><strong>For the Tandoori-style Chicken with Burnt Butter Rice: </strong></p> <p>Preheat the oven to 220°C/fan 200°C and have a roasting dish ready that all the chicken will fit into.</p> <p>Put the chicken into the tray. Massage the ghee into the skin and sprinkle over the tandoori spice mix. Then bake in the oven for 15 minutes.</p> <p>To make the sauce, put the yoghurt, chickpea flour, ghee, tomato purée and tandoori spice mix into a bowl and combine.</p> <p>Reduce the oven temperature to 200°C/fan180°C. Take the chicken out of the oven and pour the yoghurt mix all over the top, then put back into the oven for 30 minutes.</p> <p>Meanwhile, cook the rice. Put the butter into a large pan on a high heat until it becomes a golden-brown colour. As soon as it does, add the rice and salt and stir. Add the hot water and keep stirring until it comes to the boil – when it does, keep stirring until all the liquid has evaporated. Pop the lid on the pan and leave the rice to steam on a low heat for 10 minutes.</p> <p>To make the salad, mix together the onions, apples, lemon juice, salt and mint.</p> <p>When the chicken is ready, sprinkle with red chillies and coriander and serve with the burnt butter rice.</p>