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Tandoori Chicken Rice


  • 500 g Boneless chicken
  • Tandoori paste
  • 2 tablespoons Oil
  • 1 small Red onion
  • 1 1/2 cups Rice
  • 1 teaspoon salt
  • 1/2 cup Frozen peas
  • 3 cups of water


  • This dish is best made before you plan to eat it, as reheating the rice in the oven or keeping it in there for too long will dry out the chicken. So I recommend starting this 30-40 minutes before you serve. If you do plan to cook this earlier, you could leave the baking stage until the very end or reheat in the microwave or stovetop with some additional water.
  • Pre-heat your oven to 180c.
  • Cut your chicken into 1inch cubes, keeping them all a similar size.
  • Follow your tandoori paste instructions to marinate your chicken (in my case it was 4 tablespoons of tandoori paste to 500g of chicken, I used the Patak's brand).
  • Set your chicken aside to marinate as you prepare the other ingredients.
  • Finely chop your red onion.
  • Place the oil in an oven-safe pan.
  • Add your onion to the pan.
  • Cook the onion until it starts to soften.
  • Add the chicken to your pan and brown on all sides,
  • Once the chicken is browned add in your rice and salt.
  • Give this a quick stir through and add 3 cups of water.
  • Place your pan on a high heat and bring the water to a boil.
  • Once your water starts bubbling, add in your peas.
  • Place in the oven for 15 minutes or until the rice is cooked through and fluffs up.
  • Serve as is or with some greek yogurt.


If your children don't like peas, you can swap this out for another vegetable.
You can also cook this on the stovetop, by following the directions of cooking rice with the absorption method, which should be on the packet of rice.
You can top the rice with some greek yogurt tanginess.