Tandoori Chicken With Zesty Cardamom Rice - Morphy Richards INTELLISTEAM Recipe Book

TANDOORI CHICKEN
WITH ZESTY CARDAMOM
RICE
INGREDIENTS:
2 tbsp low fat natural yogurt
2 tbsp Tandoori spice marinade
1½ tbsp fresh coriander leaves, chopped
2 x 150g skinless, boneless chicken breasts,
cut into bitesize chunks
Salt and freshly ground black pepper
RICE:
150g basmati rice
200ml water
1 level tsp vegetable stock powder
1 strip pared lemon zest
4 green cardamom pods, lightly crushed
To Serve:
lemon wedges, chopped fresh
coriander and lemon yogurt dressing
METHOD:
Mix the yogurt, spice marinade and
coriander in a non-metallic bowl and stir in
the chicken. Season with salt and pepper,
cover and refrigerate for at least 30
minutes.
Rinse the rice under cold running water and
then place into the rice tray. Add the water.
Stir in the vegetable stock powder and add
the lemon zest and cardamom pods. Place
the rice tray into the rear container.
Place the chicken and marinade onto some
tin foil, spread out well and make a parcel.
Remove the divider from the front container
and put the parcel in. Cover both pans with
lids.
Set time for rice using rice preset (40 mins)
and adjust to 25 minutes.
Set chicken preset 28 minutes using the
front dual heater button.
Make Lemon Yogurt dressing: add a little
lemon juice to 2 tablespoons of natural
yogurt and stir.
When ready, discard the lemon zest.
Serve garnished with lemon wedges, fresh
coriander and drizzle with lemon yogurt
dressing.