Classic tandoori with rice and naan

• 500 g chicken fillet or chicken thighs, cut into pieces
• 1 onion, thinly sliced
• 350 g rice, basmati or jasmine rice
• Naan bread (e.g. Patak's)
• Optional: fresh coriander, for garnish

Marinade:

• 1 tablespoon oil
• 4 tsp The Spice Club Tandoori spice mix
• 1 tablespoon lime juice
• 2 cm fresh ginger, finely chopped
• 150 g Greek yoghurt (5% fat)
• 2 tablespoons tomato puree

Preparing the marinade:

In a large bowl, combine the oil, The Spice Club Tandoori spice mix, lime juice, minced ginger, Greek yogurt, and tomato puree. Stir well to combine until smooth.

Marinating the chicken:

Add the chicken pieces to the marinade, making sure all pieces are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes (longer marinating, for example 2 hours, will give extra flavor).

How to prepare rice:

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

Baking chicken:

Heat a large non-stick pan over medium heat. Add a little oil and fry the onion rings until soft, about 3-4 minutes. Then add the marinated chicken to the pan and fry until golden brown, about 8-10 minutes, until the chicken is cooked through and the sauce has thickened.

Serve:

Serve the tandoori chicken with the cooked rice and naan bread. Garnish with fresh coriander for extra freshness and flavour.