Fast 1-Pans Tandoori Chicken
Recipe
This quick 1-pot tandoori chicken is full of flavour, made with chicken thigh fillets, fresh vegetables, coconut milk and The Spice Club Tandoori spice mix. Perfect for a quick weeknight meal!
ingredients
4 Persons
- 200 g Greek yoghurt
- 4 tbsp sunflower oil
- 4 tsp The Spice Club Tandoori spice mix
- 4 cloves garlic, finely chopped
- 400 g chicken thigh fillets, cut into pieces
- 2.5 cm fresh ginger, grated
- 2 red onions, cut into half rings
- 3 bell peppers (yellow and red), cut into strips
- 30 g almond flakes, lightly roasted
- 200 ml coconut milk
- 140 g tomato puree
- 225 g basmati rice
- 350-400 ml chicken stock
- 200 g fresh spinach
- Delicious with naan or pita bread
preparation
Marinating the chicken
Mix the Greek yoghurt with 2 tbsp sunflower oil, The Spice Club Tandoori spice mix, garlic and ginger in a large bowl. Add the chicken thigh fillets and mix well so that all the chicken pieces are coated. Let the chicken marinate for at least 10 minutes (or longer for more flavour).
Cooking the chicken and vegetables
Heat 2 tbsp sunflower oil in a large deep pan over medium heat. Add the red onions and peppers and cook for 5 minutes until they start to soften.
Add the marinated chicken to the pan and cook for 5-7 minutes, until the chicken is golden brown all over.
Add rice and coconut milk
Stir the tomato puree into the pan and fry for 2 minutes. Then add the basmati rice and mix well. Pour in the chicken stock and coconut milk. Bring to the boil, cover the pan and let it simmer on low heat for 15 minutes, until the rice is cooked.
Finishing the dish
Add the spinach to the pan and stir gently until the leaves have wilted. Season with salt and pepper.
Garnish with toasted almond shavings for a crunchy bite.
Serve
Serve the tandoori chicken straight from the pan with some fresh coriander or yoghurt for extra freshness.