The Frugal Foodie
From
The Frugal Foodie
season
1
episode
9
Tandoori Chicken with Veg Rice and Greek Yoghurt
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Ingredients
For the drumsticks: 6 Willowton Free Range Chicken drumsticks (about 1kg)
For the drumsticks: 4 tsp Garam Masala (or spice mix below)
For the drumsticks: 1 tbsp Chilli powder
For the drumsticks: 140g Remano Tomato Paste
For the drumsticks: 2 tbsp Brown Sugar
For the drumsticks: 1 tsp minced Ginger
For the drumsticks: 1 tsp minced Garlic
For the drumsticks: 1/2 cup Lyttos Greek Yogurt
For the drumsticks: 1 1/2 tsp salt
Alternative spice mix: 3 Cloves, 3 Cardamon pods, 1 tsp Coriander seed, 2 tsp Cumin seeds, 1 tbsp Cinnamon, 1/2 tsp Turmeric Powder
To serve: 1 tsp Pure Valley Butter
To serve: Basmati Rice sachet
To serve: 1 cup Market Fare Frozen Veg
To serve: 3/4 cup Greek Yogurt
To serve: Juice of 1/2 to 1 Lemon
To serve: Salt to taste
Method
Whisk together Greek Yoghurt, Garam masala or spice mix, Brown Sugar, Garlic, Ginger, Tomato Paste, Chilli powder, and Salt until smooth.
Marinate drumsticks by rubbing the Tandoori mix all over them. Can leave overnight but even half an hour is fine.
Cook in the air fryer for about 12 minutes each side on 200 degrees until crisp.
Massage the Rice packet to separate the rice. In a medium heat frying pan, melt the Butter then add the Rice and frozen mixed Vegetables to sauté.
In a bowl, mix the Greek Yogurt, Lemon juice and Salt until smooth.
To serve, split the rice into four bowls with two Tandoori Chicken drumsticks in each. Add a large tablespoon of Greek Yogurt to each bowl. Delicious with a sprinkle of fresh Coriander.
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