Name: Tandoori chicken with pomegranate raita
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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