VEGETABLE PILAF WITH CHICKEN SKEWERS
Marinated in yoghurt and spices, enjoy these flavoursome chicken skewers, paired perfectly with vegetable pilaf.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- Vegetable Pilaf
- 1 pouch Tilda Masala Rice
- 1 tbsp oil
- 1 onion, finely sliced
- 1 clove garlic, crushed
- 1 red pepper, chopped
- 50g okra, sliced
- 100g green beans, cut and blanched for 4 minutes
- 20g toasted cashew nuts
- Handful fresh coriander, chopped
- Salt & black pepper to season
- Chicken Skewers
- 2 large chicken breast
- 4 tablespoon fat free yoghurt
- 2 tablespoon Tandoori Masala spice blend powder
- 2 cloves garlic
- 1 lemon
How to make VEGETABLE PILAF WITH CHICKEN SKEWERS
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Heat the oil in a large pan and add the onions, garlic and red pepper and fry for about 5 minutes to soften
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Add the okra and green beans and fry for another 5 minutes
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Heat Tilda Indian Curry Rice in the microwave for 1 minute and stir into the vegetable mix
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Add the cashew nuts and coriander and heat through. Season with salt and pepper and serve piping hot
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For the chicken skewers, mix tandoori masala spices, fat-free yoghurt, garlic, and lemon together in a bowl
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Cut the chicken breasts into even-sized cubes and marinate into the bowl for at least 10 minutes (for the best results, leave the chicken to marinate in the tandoori yoghurt marinade for 2 hours).
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Place in a pan or in the oven and cook for 20-30 minutes until the chicken is cooked through. Don’t forget to turn the skewers halfway through cooking.
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Place the skewers alongside the rice and sprinkle some finely chopped coriander on top before serving.
If you prepare the marinade the day before, do not add the lemon to the marinade. Instead, squeeze the lemon on just before you cook them. Store in a sealed food bag in the fridge overnight.
Adjust the amount of tandoori spice blend used for how spicy you like it we use 2 tablespoon for a strong flavour, use only 1 tablespoon for medium or ½ tablespoon if you like it mild. If you want it spicy you can add extra chilli powder, flakes or chilli puree.
To prevent wooden sticks from burning and breaking, always soak them in water before threading the tandoori chicken tikka on the stick.
