Soak 8 wooden sticks in cold water for 30 minutes. Combine yogurt, tandoori and lemon juice in a bowl and add the diced chicken breasts, stir well, cover and marinate for 10 minutes.
Meanwhile, heat oil in a skillet and add finely chopped onion. Cook for 3 minutes, then add rice and broken cardamom pods. Cook, stirring occasionally, 3-5 minutes. Add hot chicken stock and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Preheat your grill in the oven. Place the chicken pieces on the sticks, leaving the bottom quarter of the stick empty, and cook for 5 minutes on each side or until tender.
Wash the spinach and place in a large saucepan without wiping. Cover and cook over medium heat for 1-2 minutes, until spinach wilts. Place rice, some spinach and chicken in bowls. Serve with yogurt.
Tandoori chicken with rice and cardamom
Serves: 4 People
Prepare Time: 35
Cooking Time: -
Calories: -
Difficulty:
Easy
Tandoori chicken with rice and cardamom
Ingredients
Directions
Soak 8 wooden sticks in cold water for 30 minutes. Combine yogurt, tandoori and lemon juice in a bowl and add the diced chicken breasts, stir well, cover and marinate for 10 minutes.
Meanwhile, heat oil in a skillet and add finely chopped onion. Cook for 3 minutes, then add rice and broken cardamom pods. Cook, stirring occasionally, 3-5 minutes. Add hot chicken stock and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Preheat your grill in the oven. Place the chicken pieces on the sticks, leaving the bottom quarter of the stick empty, and cook for 5 minutes on each side or until tender.
Wash the spinach and place in a large saucepan without wiping. Cover and cook over medium heat for 1-2 minutes, until spinach wilts. Place rice, some spinach and chicken in bowls. Serve with yogurt.