Indian spiced chicken with rice salad

Cooking Meat Indian spiced chicken with rice salad

Get grilling with this fast and easy Indian-spiced chicken recipe using just six ingredients!

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Combine tandoori paste and 2 tablespoons yoghurt together in a bowl. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours to marinate, if time permits.
  2. Heat a barbecue plate or chargrill on medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes.
  3. Meanwhile, cook rice following packet directions. Transfer to a bowl. Add cucumber and coriander to bowl. Stir to combine. Season with salt and pepper.
  4. Serve chicken with rice salad and remaining yoghurt.

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1/3 cup Pataks tandoori paste
1/2 cup plain Greek-style yoghurt
650g chicken thigh fillets, trimmed
450g Basmati rice
1 Lebanese cucumber, diced
1/4 cup fresh coriander leaves

Adv

Autors
Preparation time
2:10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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