Tandoori Chicken with Rice

Ingredients

• 2 cloves garlic
• 20 g fresh ginger (1 thumb-sized piece)
• 1 tbsp Rapeseed Oil
• 2 tbsp honey
• 1 tsp cumin
• 1 pinch nutmeg flower (macis)
• 0.25 tsp turmeric
• 300 g Yogurt (3.5% fat)
• 1 organic lime (juice and zest)
• Salt
• black pepper
• 4 chicken breast fillets (skinless, 150 g each)
• 1 red chili pepper
• 1 onion
• 2 tbsp ghee (or clarified butter)
• 2 cardamom pods
• 2 cloves of spice
• 0.5 tsp curry (garam masala)
• 4 tomatoes
• 150 ml whipping cream
• 200 g long-grain rice
• 1 tbsp sweet paprika powder
• 200 g baby spinach

Instructions

1. 1.

   Peel and finely chop garlic and ginger. Mix both with oil, honey, cumin, nutmeg flower, turmeric, yogurt, lime juice and zest, salt, and pepper in a bowl.

2. 2.

   Wash chicken breasts, pat dry, cut into larger pieces, place in a baking dish, and rub with the marination. Cover and refrigerate for at least overnight.

3. 3.

   Halve the chili lengthwise, deseed, wash, and chop. Peel the onion and cut into pieces. Remove the meat from the marination and let it drain slightly.

4. 4.

   Heat ghee in a pan, sear chicken pieces all around for about 4 minutes. Remove and set aside. Score cardamom pods and sauté with cloves, onion, and chili in the pot. Sprinkle garam masala over them.

5. 5.

   Wash tomatoes, remove stems, dice finely, and add to the cream. Season lightly and simmer covered for about 20 minutes.

6. 6.

   Meanwhile, cook rice in 2.5 times its volume of salted water according to package instructions. Rinse spinach, wash, and dry by spinning.

7. 7.

   Remove cloves and cardamom pods. Return chicken to the pot, let it simmer for another ~5 minutes. Season tandoori chicken with salt. Mix cooked rice and half the spinach into the tandoori chicken. Plate the dish on bowls and sprinkle with remaining spinach.