Tandoori Chicken Meal Prep Recipe by Chef Jack Ovens

Equipment

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Ingredients

• 1.2kg Chicken Thigh, Boneless & Skinless
• 250g Plain Greek Yogurt
• 5g Garam Masala
• 7g Ground Cumin
• 2g Red Chilli Powder (Optional)
• 4g Sweet Paprika
• 3g Ground Turmeric
• 3g Ground Coriander
• 4 Garlic Cloves, Minced
• 20g Ginger, Peeled & Minced
• 2 Small Limes, Juiced (1 Large)
• 40ml Peanut or Vegetable Oil
• 14g Ghee or Clarified Butter
• 320g Basmati Rice, Washed
• 3g Ground Turmeric
• 640ml Chicken Stock
• 3 Bay Leaves (Optional)
• Salt To Taste
• 170g Plain Greek Yogurt
• 1/4 Cucumber, Grated
• 2g Ground Cumin
• 3g Coriander (Cilantro), Roughly Chopped
• 3g Mint, Roughly Chopped
• Seasoning To Taste

Directions

1

In a large mixing bowl, combine the chicken, Greek yogurt, garam masala, ground cumin, sweet paprika, red chili powder, ground turmeric, ground coriander, sea salt flakes, cracked black pepper, garlic, ginger, and lime juice. Mix well, cover, and marinate in the fridge for 30 minutes up to 48 hours.

2

Heat a large saucepan over high heat and add the ghee. Once melted, add the washed basmati rice, ground turmeric, and sea salt flakes. Toast for 1 minute, stirring constantly.

3

Add the chicken stock and bay leaves, stir well to prevent clumps, and bring to a boil. Cover with a lid, lower the heat, and simmer for 14 minutes undisturbed.

4

In a small mixing bowl, combine the grated cucumber, fresh coriander, and fresh mint. Mix well and set aside.

5

Preheat a grill or grill pan to high heat. Remove the chicken from the marinade, shaking off any excess, and grill for 5-6 minutes per side or until cooked through.

6

Serve the tandoori chicken with the yellow rice and the cucumber and herb raita. Enjoy!