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Yogurt tandoori chicken with basmati rice

The yogurt’s acidity tenderises the chicken: thirty minutes of marinating is enough, overnight is even better.

Hot dish · 2 servings · Prep time 35 min

Per serving

Calories531kcal
Protein51g
Carbs66g
Fat6g

Ingredients

  • 350 gChicken breast
  • 100 gStrained Greek yoghurt, skyr
  • 5 gCurry powder
  • 1 pieceLemons
  • 2 pieceGarlic
  • 150 gBasmati rice
  • 150 gCucumber

Method

  1. Mix the yogurt, curry powder, grated garlic, lemon juice and salt. Coat the chicken, cut into large pieces, and marinate for at least 30 minutes.
  2. Heat the oven to 220 °C. Spread the chicken on a tray and roast for 18 to 20 minutes, until browned at the edges.
  3. Meanwhile, rinse the rice and cook it for 11 minutes in twice its volume of salted water.
  4. Serve the chicken on the rice with the sliced cucumber.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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