Tandoori Chicken Masala with Basmati Rice

Even though tomorrow, I'm off to New York for a week (and not India), I'd like to share Shanti's Tandoori Chicken Masala with Basmati Rice with you. My New York trip will be used to get some more culinary inspiration and also take a long-overdue breather. The last few weeks were pretty turbulent, as I was working hard on my cookbook, which will be published by Brandstätter Verlag on the 5th of September. More on that soon...

Tandoori Masala, sold as Shanti's Tandoori Masala from the Sonnentor brand, is originally an Indian spice mixture consisting mainly of chillis, coriander seeds and cumin. It's used to marinate meat for traditional dishes made in a tandoor - a charcoal-fired clay oven.

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Tandoori Chicken Masala with Basmati Rice

2 People

Ingredients:

  • 300g organic chicken fillet
  • 150g basmati rice
  • 1 red pepper
  • 2 carrots
  • 1 banana
  • 100ml diced tomatoes
  • 1 TBSP Shanti's Tandoori Masala
  • 1 tsp cumin
  • 1 piece fresh ginger
  • 250ml coconut milk
  • 1 clove garlic
  • ½ bunch coriander
  • 50g almond flakes
  • 2 TBSP oil
  • salt and pepper

Vegetarian Option:

  • 200g plain tofu
  • 150g basmati rice
  • 1 red pepper
  • 2 carrots
  • 1 banana
  • 100ml diced tomatoes
  • 1 TBSP Shanti's Tandoori Masala
  • 1 tsp cumin
  • 1 piece of fresh ginger
  • 250ml coconut milk
  • 1 clove garlic
  • ½ bunch coriander
  • 50g almond flakes
  • 2 TBSP oil
  • salt and pepper

 

Preparation:

Preparation with chicken:

  1. Peel and finely chop the garlic. Wash, shake dry, pick and finely chop the coriander. Wash, peel and finely chop the ginger. Wash, peel and finely slice the carrots. Wash, halve, deseed and cube the pepper (cubes should be about 1cm in size).
  2. Bring lightly salted water to the boil for the rice (see cooking tip), add the rice, briefly bring to the boil again and reduce the heat. Cover with a lid and let the rice simmer over a low heat until all the water has been entirely absorbed (around 15 minutes).
  3. In the meantime, wash the chicken fillets and pat them dry. Season with salt and pepper. Peel the banana and mash it with a fork. Heat up the oil in a frying pan and roast the spice mix and cumin until the spices release their fragrance. Then add the chicken fillet, carrots, pepper, ginger and garlic and fry for around 5 minutes.
  4. Add the banana and diced tomatoes and let the mixture simmer over a low heat for 8 to 10 minutes. Then combine with the coconut milk and season some more with salt and pepper. In a separate dry pan, roast the almonds.
  5. Mix in half the coriander. Top the rice with half the almonds and arrange on plates with Shanti's Tandoori Chicken Masala. Then garnish with the rest of the coriander as well as the almonds and serve.

Vegetarian option:

  1. Peel and finely chop the garlic. Wash, shake dry, pick and finely chop the coriander. Wash, peel and finely chop the ginger. Wash, peel and finely slice the carrots. Wash, halve, deseed and cube the pepper (cubes should be about 1cm in size).
  2. Bring lightly salted water to the boil for the rice (see cooking tip), add the rice, briefly bring to the boil again and reduce the heat. Cover with a lid and let the rice simmer over a low heat until all the water has been entirely absorbed (around 15 minutes).
  3. In the meantime, wash the tofu and cut into 2cm pieces. Peel the banana and mash it with a fork. Heat up the oil in a frying pan and roast the spice mix and cumin until the spices release their fragrance. Then add the tofu, carrots, pepper, ginger and garlic and fry for around 4 to 5 minutes.
  4. Add the banana and diced tomatoes and let the mixture simmer over a low heat for 8 to 10 minutes. Then combine with the coconut milk and season some more with salt and pepper. In a separate dry pan, roast the almonds.
  5. Mix in half the coriander. Top the rice with half the almonds and arrange on plates with Shanti's Tandoori Masala. Then garnish with the rest of the coriander as well as the almonds and serve.

 

Cooking time: 35 minutes

Difficulty: easy