Chefs Binge · Indian · Serves 3 servings

Tandoori Chicken with Vegetable Pulao and Cucumber Raita

Chicken legs scored deep, marinated for a day in yoghurt, Kashmiri chilli, turmeric and ginger garlic paste, roasted at 180°C and finished under the grill, with a one-pot spiced vegetable pulao and cucumber raita.

Prep

30 min

Cook

1 hr

Total

25 hrs 30 min

Serves

3 servings

Per serving

916 kcal

Ingredients

For the Tandoori Chicken

3 Chicken Legs - good quality, skinned and split into drumstick and thigh

1/2 tsp Salt

1/2 Lemon - juice and zest

3 tbsp Natural Yoghurt

3 tsp Ginger Garlic Paste

2 tbsp Ground Kashmiri Chilli Powder - mild; or 2 tbsp paprika for less heat

1 tsp Ground Turmeric

1/2 tsp Ground Coriander

1 tbsp Vegetable Oil

For the Vegetable Pulao

300 g Basmati Rice - extra long grain, washed

2 tbsp Ghee - or vegetable oil

1 Cinnamon Stick - small

7 Cardamom Pods

7 Cloves

1 Star Anise

1 Red Onion - medium, sliced

1 Green Chilli - large, seeded and sliced

3 tsp Ginger Garlic Paste

2 Potatoes - small, in small dice

1 Carrot - medium, sliced

80 g Green Beans - sliced

1/2 tsp Salt

1 tsp Garam Masala

1/2 tsp Ground Turmeric

1/2 tsp Ground Kashmiri Chilli Powder

1/2 tsp Ground Cumin

5 Curry Leaves - optional

3 tbsp Natural Yoghurt

1/2 Lemon - juice and zest, to finish

550 ml Vegetable Stock

For the Cucumber Raita

150 g Natural Yoghurt

100 g Cucumber - grated

1/2 Green Chilli - thinly sliced

Fresh Coriander - a handful, chopped

Black Pepper - to finish

Equipment

Large Mixing Bowl · Baking Tray · Kitchen Thermometer · Fine Mesh Sieve · Deep Frying Pan · Box Grater

Method

Prepare the Chicken. Take the skin off the chicken legs and separate each drumstick from its thigh. Make three deep cuts on each side of every piece. Skin on is fine too if you prefer it; cut through the skin as well.

Lemon and Salt. Put the chicken in a bowl and rub it all over with the juice of half a lemon and the salt.

Make the Marinade. Mix the yoghurt, lemon zest, ginger garlic paste, chilli powder, turmeric, ground coriander and oil, and rub it into the chicken and into the cuts.

Marinate. Cover and leave in the fridge for 24 hours, or for at least 2 hours if you are short of time.

Roast. Heat the oven to 180°C fan. Lay the chicken on a flat tray lined with baking paper and roast for 45 minutes, turning the pieces over after 25.

Grill and Rest. Turn the pieces back to their top side and switch the oven to the grill for the last 15 minutes, until charred at the edges and 82°C at the thickest part. Rest under foil for 5 minutes.

Soak the Rice. Wash the rice until the water runs clearer, then soak it in fresh water for 30 to 50 minutes and drain.

Fry the Whole Spices. Heat the ghee in a large deep pan over a medium heat and fry the cinnamon, cardamom, cloves and star anise for 2 minutes.

Onion and Chilli. Add the red onion, green chilli and ginger garlic paste and cook for 5 minutes.

Brown the Vegetables. Turn up the heat, add the potato, carrot and green beans with the salt, and cook for about 10 minutes until they start to brown.

Ground Spices. Lower the heat and stir in the garam masala, turmeric, chilli powder and cumin for a minute.

Rice and Stock. Add the curry leaves and yoghurt, then the drained rice, then the stock. Bring to the boil, cover and simmer for about 15 minutes until the rice has taken up the liquid.

Rest the Rice. Stir once, cover again and rest for 15 minutes off the heat. Finish with the lemon juice and zest and check the salt.

Make the Raita. Mix the yoghurt, grated cucumber, green chilli and coriander, finish with black pepper and rest in the fridge for at least 30 minutes.

Chef’s notes

Score the chicken deep. A marinade works its way in slowly, and the cuts are what let it reach the meat.
Kashmiri chilli is mild and mostly there for the red colour. Paprika gives the same colour with less heat.
I cook the legs to 82°C. Leg meat stays juicy well past the point where breast would dry out.
Keep the lid on while the rice simmers and rests. Lifting it lets out the steam that finishes the grains.
The raita is better for its 30 minutes in the fridge, and the chicken can marinate while it rests.

Per serving Calories 916 kcal · Protein 53.4 g · Carbs 115.4 g · Fat 26.7 g · Saturates 10 g · Fibre 7.7 g · Sugar 11.4 g · Sodium 1584 mg

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