Tandoori Chicken with Pilau Rice

Ingredients

5 boneless, skinless chicken thighs

For the Marinade
4 tbsp natural yoghurt
3 garlic cloves, ground to a paste
2 tsp ginger paste
1 green chilli
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp garam masala
1 tsp ground coriander
1 tsp cumin
pinch of salt

For the Sauce
a dash of oil
1 knob of butter
1 red onion, grated
1 tsp garlic paste
1 tsp ginger paste
1 tsp cinnamon
1 tsp turmeric
1 tsp ground coriander
1 tsp cumin
1/2 tsp chilli powder
1 tsp garam masala
500g passata
approx 1 cup of frozen peppers

For the rice
1 small onion
1 cinnamon stick
2 bay leaves
2 cardamon pods
2 tsp turmeric
2 cups long grain rice

Cook Notes

BBQ Used: Kamado Joe Classic II
Cooking Method: Direct (Sauce made in Lodge Skillet)
Fuel used: Lumpwood Charcoal
Cooking Temperature: Medium – High Heat

Method

Mix all the ingredients for the marinade in a bowl then pour it over your chicken thighs. Place this in the fridge for a minimum of 4 hours but preferably over night.

When you are ready to cook, setup your BBQ for 2 zone cooking, giving you and area of medium – high heat for grilling and also and indirect heat area. Place the marinated chicken thighs on he BBQ directly over the coals.

Turn the chicken occassionaly to ensure the marinade doesn’t burn then check each thigh with your thermapen. When the core temperature of the chicken reaches between 78-80C, lift the chicken off the grill and rest it.

Next to prepare is the rice. This will cook for 10-15 minutes which will give you enough time to cook the sauce. Place a saucepan on the hob and heat some oil and butter along with the cinnamon stick, cardamon pods and bay leaves. When the butter has melted and the oil is warm – add your onions and sweat them down.

Add the dried rice and turmeric to the saucepan and mix it all together. Add boiling water to the pan until it sits about 1 inch above the level of the rice. Put a lid on the pan and allow it to simmer for 10-15 minutes until all the water has been absorbed.

To make the sauce, get your Lodge cast iron skillet on to preheat with some oil. Add the grated onion and cook until it softens and you can see the colour starting to darken.

Next go in with the garlic and ginger paste and cook that down for a few minutes before adding all your dried spices. Mix the spices with the onions then add your tomatoes.

When the sauce has started to simmer, add your veg of choice. You can use frozen or fresh veg. Simmer the sauce for 10-15 minutes then add your chicken back in to warm it through. After a further 5-10 minutes, your chicken and sauce should be ready.

Plate up the rice and Tandoori Chicken and sprinkle some chopped coriander on top.

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