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🍽️ Tandoori Chicken with Rice

645 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 20 g fresh ginger (1 thumb-sized piece)
• 1 tbsp rapeseed oil
• 2 tbsp honey
• 1 tsp cumin
• 1 pinch mace
• 0.25 tsp turmeric
• 300 g yogurt (3.5% fat)
• 1 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
• 0.5 tsp curry (Garam Masala)
• 4 tomatoes
• 150 ml heavy cream
• 200 g brown rice
• 1 tbsp sweet paprika powder
• 200 g baby spinach

Instructions

1. 1. Peel the garlic and the ginger root.
2. 2. Finely chop the garlic and ginger.
3. 3. Mix the oil, honey, cumin, nutmeg flower, turmeric, yogurt, lime juice, lime zest, salt, and pepper in a bowl.
4. 4. Wash the chicken breasts.
5. 5. Pat the chicken breasts dry.
6. 6. Cut the chicken breasts into larger pieces.
7. 7. Place the chicken pieces in a baking dish.
8. 8. Rub the chicken pieces with the marinade.
9. 9. Cover the dish.
10. 10. Let the marinade soak in for at least overnight in the refrigerator.
11. 11. Halve the chili pepper lengthwise.
12. 12. Remove the seeds from the chili pepper.
13. 13. Wash the chili pepper.
14. 14. Chop the chili pepper.
15. 15. Peel the onion.
16. 16. Cut the onion into pieces.
17. 17. Take the meat out of the marinade.
18. 18. Let the meat drip for a moment.
19. 19. Heat the ghee in a pan.
20. 20. Fry the chicken pieces on all sides for approx. 4 minutes.
21. 21. Remove the chicken pieces from the pan.
22. 22. Set the chicken pieces aside.
23. 23. Slit the cardamom pods.
24. 24. Sauté the cardamom pods, cloves, onion, and chili in the pot.
25. 25. Dust the mixture with garam masala.
26. 26. Wash the tomatoes.
27. 27. Remove the stem end from the tomatoes.
28. 28. Dice the tomatoes finely.
29. 29. Add the tomatoes with the cream.
30. 30. Salt the mixture slightly.
31. 31. Cover the pot.
32. 32. Simmer the mixture for approx. 20 minutes.
33. 33. Cook the rice in 2.5 times the amount of salted water according to package instructions.
34. 34. Sort through the spinach.
35. 35. Wash the spinach.
36. 36. Spin the spinach dry.
37. 37. Remove the cloves and cardamom pods.
38. 38. Place the chicken back into the sauce.
39. 39. Let the chicken simmer for another approx. 5 minutes.
40. 40. Season the Tandoori Chicken with salt.
41. 41. Mix the cooked rice into the Tandoori Chicken.
42. 42. Mix half of the spinach into the Tandoori Chicken.
43. 43. Plate the Tandoori Chicken with rice.
44. 44. Sprinkle the dish with the remaining spinach.
45. 45. Serve the Tandoori Chicken.

Nutrition per serving

• kcal: 645
• Protein: 46 g · Fett/Fat: 27 g · Carbs: 52 g