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🍽️ Tandoori Chicken with Mango Chutney on Rice and Coriander

641 kcal · 30 min · 4 servings

Tandoori Chicken with Mango Chutney on Rice and Coriander Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Mix 2 tablespoons of yogurt with curry powder and 1 tablespoon of oil in a bowl.
  3. 3. Wash the chicken and pat it dry with a kitchen towel.
  4. 4. Season the meat with salt.
  5. 5. Cut the meat crosswise at intervals of about 1 centimeter, but do not cut all the way through.
  6. 6. Rub the meat thoroughly with the seasoned yogurt mixture.
  7. 7. Put the rice into a pot.
  8. 8. Cover the rice with about 300 milliliters of salted water.
  9. 9. Bring the water to a boil.
  10. 10. Let the rice cook covered on low to medium heat for about 15 minutes.
  11. 11. Keep the rice warm and covered afterwards.
  12. 12. Heat 2 tablespoons of oil in a pan on high heat.
  13. 13. Fry the chicken on all sides for approx. 2 to 3 minutes until golden brown.
  14. 14. Place the chicken pieces in a baking dish.
  15. 15. Finish cooking the chicken in the oven for about 10 to 12 minutes.
  16. 16. Wash the spring onions and shake them dry.
  17. 17. Remove the root ends of the spring onions.
  18. 18. Cut the white and green parts of the spring onions separately into thin rings.
  19. 19. Cut the mango off the stone.
  20. 20. Peel the mango.
  21. 21. Dice the mango.
  22. 22. Clean the pan.
  23. 23. Heat 2 tablespoons of oil in the pan on medium heat.
  24. 24. Fry the white parts of the spring onions for about 2 to 3 minutes.
  25. 25. Add the mango and the green spring onions.
  26. 26. Toss everything and cook for about 1 to 2 minutes.
  27. 27. Season the mango chutney with salt and pepper.
  28. 28. Set the chutney aside.
  29. 29. Season the remaining yogurt with salt and pepper.
  30. 30. Wash the coriander.
  31. 31. Shake the coriander dry.
  32. 32. Remove the thicker stems from the coriander.
  33. 33. Chop the coriander roughly.
  34. 34. Take the chicken out of the oven.
  35. 35. Fluff the rice with a fork.
  36. 36. Plate the Tandoori chicken, rice, and mango chutney.
  37. 37. Sprinkle everything with yogurt and coriander.
  38. 38. Enjoy your meal!
  39. 39. Tip: If you want to marinate the Tandoori chicken for more flavor for longer, you can prepare the marinade in a freezer bag.
  40. 40. Put the chicken in, knead it well through and let it marinate in the fridge for about 1 to 2 hours.

Nutrition per serving