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Tandoori Chicken Skewers with Turmeric rice

Made from scratch always tastes better

04 Feb 2020 1 hour 4


Who doesn’t love a good Tandoori chicken for dinner. This one will require some elbow work and patience as it’s all made from scratch, but trust me, it’s well worth it. Tender thighs marinated overnight in a homemade spice blend, roasted in a hot oven served with super savoury turmeric rice. Throw in some chutneys, naans and a frosty beverage, what more could you want.



600g boneless skinless chicken thighs cut into 2cm dice

Tandoori Marinade
Dry ingredients
1 teaspoon whole black peppercorns
½ teaspoons cumin seeds
1 teaspoon coriander seeds
1 cinnamon stick (5cm) broken up
½ teaspoons cayenne pepper

Wet ingredients
2 cloves garlic
40g piece ginger, peeled and roughly chopped
1/3 cup of coriander leaves
1.5 teaspoons sweet paprika
125g Greek yoghurt

Turmeric Rice
1 small brown onion, finely diced
1 cup basmati rice
1 heaped teaspoon turmeric
2 cups chicken stock
3 tablespoons threaded coconut, toasted
¼ cup raisins
¼ cup roasted cashew nuts, roughly chopped
large handful coriander, roughly chopped

To serve
Roti or Naan bread
Mango Chutney

Prep time: 30 minutes (plus marinating)
Cooking time: 30 minutes


Tandoori Marinade: place all the dry ingredients into a pan on a medium heat and toast for 5 minutes until fragrant. Place in a spice grinder and blitz. To the spice grinder add the wet ingredients and blend until you have a smooth marinade. Tip into a large bowl, add the diced chicken, mix until fully combined and leave to marinate for 3-4 hours, or overnight is ideal.

To cook the chicken, preheat your oven to 220 ℃ fan bake. Divide the chicken evenly between 4 metal skewers, then place the skewers hanging over the edges of a roasting tray so the chicken is suspended and not touching the tray. This will allow the chicken to cook evenly. Place in the oven for 20-25 minutes until charred slightly and cooked all the way through.

Turmeric Rice: While the chicken cooks, place a pot onto a medium heat with a good knob of butter and sauté the onions for 5-6 minutes until soft and translucent. Add the rice and turmeric, mix until combined, then add in the chicken stock, cover, bring to a boil, then reduce to low and gently simmer for 15 minutes. Take off the heat rest for 5 minutes, uncover, and fluff with a fork. Tip the rice into a large serving bowl, mix through the toasted coconut, cashews, and garnish with coriander.

To serve: divide the rice evenly between four plates, top with a skewer, and serve with chutney, Naan, and a nice frosty beer.


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