Tandoori chicken with Indian coleslaw

Recipe serves 2

  • 2 skinless chicken thighs and 2 drumsticks (bone in)
  • 150g basmati rice
  • 1/2 red cabbage, core removed, finely shredded
  • 1 large carrot, grated
  • 1 lemon
  • 1tsp paprika
  • 1tsp cumin
  • 1/2 tsp coriander
  • 2 cloves garlic crushed
  • 1 inch ginger grated
  • 1 small pot natural yoghurt
  • Small bunch of coriander chopped
  • 1 tsp mustard seeds
  • 1/4 tsp chilli flakes
  1. Slash each piece of chicken (about halfway to the bone) three times and pop into a plastic bag with the juice of half the lemon for ten minutes.
  2. Then add half the yoghurt with the ginger, garlic and almost all the dried spices and some salt and pepper to the bag and massage around so the ingredients combine and get right into the chicken. Leave in the fridge for at least an hour (up to 24 hours)
  3. Remove your chicken from the fridge while you prepare your vegetables to start getting it back to room temperature.
  4. Cook the rice in 500ml of boiling water and a pinch of salt
  5. Heat 1tbs of oil in a frying pan and add mustard seeds, they will pop for around 30 seconds, when they have stopped, remove from heat, add turmeric and stir through. Then add the other half of the lemon juice, chilli flakes, coriander and a little salt. Toss the shredded cabbage and carrot in the pan to coat. Set aside while you cook your chicken (coleslaw best served at room temperature)
  6. Remove chicken from bag, coating liberally in marinade. Place chicken under a hot grill, turning every 4 minutes -it should be cooked in 18-20 minutes but check with a skewer that the juice runs clear. Allow to rest for a few minutes before serving.
  7. Serve remaining yoghurt with the chicken, vegetables and rice
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