Name: Tandoori Chicken With Coconut And Coriander Rice Recipe
Total time: 295 min
Yield: 4
Cuisine: Indian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Stuffed Chilli Dishes: The Red-Hot Favourites

A Guide To The Different Types Of Asian Noodles

Chef Jerson Fernandes On Acing Indian Cuisine With Glocal Appeal

Kadak Chai;  A Delightful Spiced Tea From India

Ninaava; A Marathi Dessert From A Local Community Of Maharashtra

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

It's worth it to marinate the chicken overnight if you can as it locks in all the beautiful flavours. 

How to make Tandoori Chicken With Coconut And Coriander Rice Recipe

Alison Roberts

Crawler

Indian

<p>It's worth it to marinate the chicken overnight if you can as it locks in all the beautiful flavours. </p>

Chicken Drumsticks

Tandoori paste

Greek style yoghurt

Olive Oil Cooking Spray

Lebanese cucumber,  deseeded,  finely chopped

Lemon juiced

Pappadums,  to serve

Basmati rice,  rinsed

Desiccated coconut,  toasted

Cut three 1cm-deep, 2. 5cm-long slits into each drumstick. Combine tandoori paste and 2/3 cup yoghurt in a large ceramic dish. Add chicken and, using your fingers, rub marinade all over. Cover and refrigerate for 4 hours or overnight, if time permits.

step 1

Preheat oven to 220c. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray (see note). Remove chicken from marinade. Place on rack. Roast for 25 to 30 minutes or until juices run clear when thickest part is pierced with a skewer.

step 2

Make coconut and coriander rice:meanwhile, cook rice following absorption method on packet. Stir in coconut and coriander.

step 3

Place cucumber, 2 teaspoons lemon juice and remaining 2/3 cup yoghurt in a small bowl. Season with salt and pepper. Stir to combine. Serve chicken with coconut and coriander rice, cucumber yoghurt and pappadums.

step 4

Taste