Tandoori Chicken with Cashew Rice
Tandoori chicken with cashew rice is a recipe featuring fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 cloves garlic
- 20 g ginger root
- 8 chicken drumsticks (≈100 g each)
- 200 g yogurt (3.5% fat)
- 1 tbsp tandoori paste (15 g)
- 2 tbsp lemon juice
- 200 g basmati long grain rice
- 1 onion
- 2 tbsp sesame oil
- 1 tsp cardamom pods
- a pinch cinnamon powder
- 0.5 tsp ground cumin
- 1 sachet saffron (≈0.1 g)
- 500 ml poultry stock
- 100 g cashews
- 50 g Raisins
- Salt
- Pepper
- a handful of mint
Instructions
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1.
For the chicken, peel and finely dice 2 cloves garlic and ginger. Pat the drumsticks dry, mix with garlic, ginger, yogurt, tandoori paste, and lemon juice, then rub well. Refrigerate for about 2 hours.
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2.
Remove the meat from the marination, lightly score the skin side 2–3 times, and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 35–40 minutes.
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3.
Meanwhile, rinse the rice in a sieve under cold water until clear. Dice the onion and remaining garlic finely. Heat oil in a pan, sauté onion and garlic over medium heat for 3 minutes. Add rice, spices, and stock, then simmer gently for about 20 minutes on low heat.
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4.
Toast cashews in a hot dry pan over medium heat for 3 minutes. Add raisins and cashews to the rice, cover, and cook for another ~10 minutes, adding water if needed. Season with salt and pepper.
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5.
Wash mint, pat dry, and pluck leaves. Distribute rice onto plates, arrange chicken drumsticks on top, and garnish with mint before serving.
