Oven tandoori chicken with cucumber raita and rice

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Plain nonfat yogurt100 g
• Paprika1 teaspoon
• Garam masala1 teaspoon
• Garlic1 clove
• Ginger5 g
• Lemon juice1 tablespoon
• Cucumber100 g
• Mint3 g
• Basmati rice60 g
• Red onion30 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Grate the garlic and ginger and mix them with half the yoghurt, the paprika, garam masala and lemon juice. Score the chicken thighs a few times, coat them in the marinade and leave for at least 20 minutes.
2. Meanwhile preheat a conventional oven to 230 °C with a rack set over a tray lined with baking paper.
3. Rinse the basmati rice and boil it in salted water for 12 minutes, until tender but separate; drain and keep covered.
4. Lay the chicken on the rack and roast for 22 minutes, then switch on the grill for 2 more minutes, until slightly charred at the edges and the juices run clear when pierced.
5. Meanwhile grate the cucumber, squeeze out the water firmly with your hands and mix it with the remaining yoghurt and the chopped mint. Thinly slice the red onion.
6. Serve the chicken with the raita, rice and red onion.