Tandoori chicken with pomegranate raita

Spiced tandoori chicken with a delicious pomegranate raita from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
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Tandoori chicken with pomegranate raita
  • 1/4 cup (75g) tandoori paste
  • 2 tablespoon yoghurt
  • 4 chicken marylands (1.2kg)
  • 1 1/2 cup (300g) jasmine rice
  • 1 cup (280g) yoghurt
  • 2 teaspoon finely grated lime rind
  • 1 tablespoon lime juice
  • 1/3 cup pomegranate seeds


Tandoori chicken with pomegranate raita
  • 1
    Preheat oven to 220°C/425°F. Bring a medium saucepan of water to the boil.
  • 2
    Meanwhile, combine tandoori paste and yoghurt with chicken in a large bowl. Season. Cook chicken on a heated oiled chargrill plate (or grill or barbecue) for 2 minutes each side or until golden. Transfer to a baking-paper-lined oven tray; cover with foil.
  • 3
    Bake chicken 20 minutes or until cooked through.
  • 4
    Meanwhile, add rice to boiling water; cook 12 minutes or until rice is tender. Drain; rinse under hot water.
  • 5
    Make pomegranate raita. Combine yoghurt, rind, juice and half the seeds in a small bowl. Before serving, sprinkle with remaining seeds.
  • 6
    Serve chicken with rice and pomegranate raita.

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