Barbecue Tandoori Chicken with Rice and Corn Salad

    Barbecue Tandoori Chicken with Rice and Corn Salad


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    You don't need to go to an Indian restaurant for tandoori chicken. With wonderful herbs and spices this chicken is wonderful with a rice and corn based salad.

    Serves: 6 

    • 12 mixed pieces skin on chicken (thighs/legs)
    • For the Marinade
    • 8 tablespoons plain yoghurt
    • 4 tablespoons garam masala
    • 2 teaspoon crushed cumin seeds
    • 2 teaspoon paprika
    • 1 teaspoon chilli powder
    • 1/2 lime, juiced
    • 2 tablespoons (60g) honey
    • Rice Salad
    • 1 small cup rice per person
    • 1 pinch salt, to taste
    • 150g mayonnaise
    • 1/2 teaspoon turmeric
    • 2 cardamom pods
    • 1 (400ml) tin corn kernels
    • 150g cooked frozen peas
    • 3 hard boiled eggs

    Preparation:2hours  ›  Cook:30min  ›  Ready in:2hours30min 

    1. In a large bowl mix all the marinade ingredients and massage into chicken pieces. Cover bowl and put in fridge until ready to cook. The longer chicken marinates the better.
    2. For the Rice Salad: Cook rice in salted boiling water with the turmeric and cardamom for flavour. Drain and leave to cool.
    3. Mix in peas, drained corn kernels and mayonnaise. Cut the hard boiled eggs into quarters and arrange on top of rice in a nice big bowl
    4. Cook chicken on the barbecue making sure its cooked all the way through and serve with rice salad.
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