Get grilling with this fast and easy Indian-spiced chicken recipe using just six ingredients!
Ingredients
- 1/3 cup Pataks tandoori paste
- 1/2 cup plain Greek-style yoghurt
- 650g chicken thigh fillets, trimmed
- 450g Basmati rice
- 1 Lebanese cucumber, diced
- 1/4 cup fresh coriander leaves
Method
- Step 1Combine tandoori paste and 2 tablespoons yoghurt together in a bowl. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours to marinate, if time permits.
- Step 2Heat a barbecue plate or chargrill on medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes.
- Step 3Meanwhile, cook rice following packet directions. Transfer to a bowl. Add cucumber and coriander to bowl. Stir to combine. Season with salt and pepper.
- Step 4Serve chicken with rice salad and remaining yoghurt.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1850 kj
Energy
17g
Fat Total
4g
Saturated Fat
3g
Fibre
35g
Protein
133mg
Cholesterol
942.43mg
Sodium
6g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
Allow 2 hours refrigeration time.
Use 2 cups uncooked basmati rice instead of the packet and save around $3.18 in total.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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