Classic tandoori with rice and naan

• 500 g kipfilet of kippendijen, in stukken gesneden
• 1 ui, in dunne ringen gesneden
• 350 g rijst, basmati of jasmijnrijst
• Naanbrood (bijv. Patak's)
• Optioneel: verse koriander, voor garnering

Marinade:

• 1 eetlepel olie
• 4 tl The Spice Club Tandoori kruidenmix
• 1 eetlepel limoensap
• 2 cm verse gember, fijngehakt
• 150 g Griekse yoghurt (5% vet)
• 2 eetlepels tomatenpuree

Preparation of the marinade:

In a large bowl, mix the oil, The Spice Club Tandoori spice mix, lime juice, finely chopped ginger, Greek yogurt and tomato puree. Stir well into a smooth marinade.

Marinating the chicken:

Add the chicken pieces to the marinade and make sure that all pieces are well covered. Cover the bowl and let the chicken marinate for at least 30 minutes in the fridge (for example marinating longer, for example 2 hours, provides extra taste).

Preparing rice:

Meanwhile, cook the rice according to the instructions on the package. Drain the rice and keep it warm.

Bake chicken:

Heat a large non -stick pan over medium heat. Add a little oil and fry the onion rings until they are soft for about 3-4 minutes. Then add the marinated chicken to the pan and fry it until golden brown for about 8-10 minutes, until the chicken is completely cooked and the sauce starts to thicken.

Serve:

Serve the chicken tandoori with the boiled rice and naan bread. Garnish with fresh coriander for extra freshness and taste if necessary.