Looking for a tasty midweek dinner option? Try cooking up our Tandoori Hasselback Chicken in just 20 minutes for a balanced and tasty dinnertime.
Red Bullet Chilli
Tandoori Masala Spice
Fill and boil your kettle. Preheat your grill to its highest setting. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop.
Fill a large saucepan with boiling water from the kettle. Bring back to the boil with a 0.25 tsp of salt and half the turmeric. When boiling, add the rice and cook until tender, 10-12 mins. Drain in a sieve.
Pop the chicken breasts onto your chopping board and cut into the flesh widthways at 1cm intervals. Be careful not to cut all the way through! See pic. In a bowl mix the tandoori spice mix, the remaining turmeric and half of the natural yoghurt. Add the chicken and season with salt. Use your hands to coat the chicken. Transfer to a piece of foil and pop onto a baking tray or a grill pan. IMPORTANT: Wash your hands after handling raw meat.
Pop the chicken under the grill and cook until scorched, 5 mins. Turn and repeat on the other side, another 5 mins. Lower the heat and cook until the chicken is cooked through, another 2 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, heat a splash of oil in a frying pan over medium heat. When hot, add the green beans and stir fry until softened, 4-5 mins. Add the garlic, cook for a minute more and then stir in the cooked, drained rice. Season to taste with salt. Mix in half the coriander and chilli.
Mix the rest of the coriander and chilli through the remaining yoghurt. Share the rice between your plates and serve the tandoori chicken alongside. Finish with a drizzle of the yoghurt and enjoy!