What could be better than a meal all cooked in one tray which makes it not only super simple but also less washing up as a bonus. My tandoori chicken is cooked upon a bed of rice and vegetables, then served with lashings of my coriander and mint dressing. This is definitely a midweek family pleaser.
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
chicken drumsticks 1 kg
tandoori masala 2 tbsp
ground turmeric 1 tsp
natural yoghurt 250 ml
red onion 2 (wedges)
red chillies 2
Veetee heat & eat basmati rice pots 500 g
fresh coriander 1 handful
mint sauce 1 tbsp
sugar 1 tsp
bell pepper 1 ⅓ (diced)
green finger chillies 2
Method
Marinate the chicken & prep the ingredients
Slash the chicken drumsticks to the bone with a sharp knife.
Place the chicken into a bowl then mix with the tandoori masala, ground turmeric and 1 tsp salt, and 100ml of the natural yoghurt, and set aside.
Cut the red onions into wedges. Dice the red pepper. Split the red chillies.
Cook the bake
Preheat the oven to 200C/180C fan.
Scatter the basmatirice into a large baking tray.
Place the marinated chicken on top with the peppers, red onions and red chilli then drizzle with a dash of oil.
Bake for 35-40 minutes. Make sure the chicken reaches an internal temperature of at least 75C.
Make the coriander dressing
In a blender or food processor, blitz together the rest of the yoghurt, fresh coriander, fresh green chillies, mint sauce, 1 tsp salt and 1 tsp sugar. Chill until needed.
Plate Up
Garnish the traybake with some chopped fresh coriander and a drizzle of the corianderdressing.
