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Tandoori Chicken with Black Lentil Sauce and Herb Pulao

Marinated tandoori chicken served with creamy black lentils, herb-infused basmati rice, and a fresh rocket and mango salad.

ChickenMain CourseRiceLentilsSpices
Estimated Nutrition
Calories
1053
kcal / serving
4212 kcal total
Carbs
108g
per serving
432 g total
Fat
48.5g
per serving
194 g total
Protein
46.3g
per serving
185 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Ginger-Garlic Paste
For first marinade
Dairy
1
unit
Butter
Melted with oil for basting
250
g
Yoghurt
Thick plain
30
g
Butter
For sauce
30
ml
Single Cream
For sauce
30
ml
Mascarpone
Alternatively double cream for pulao
Fruits
30
ml
Lemon Juice
For first marinade
1
piece
Mango
Green, unripe, julienne
GrainsCereals
4
piece
Peshawari Naan
To serve
500
g
Basmati Rice
Washed and soaked
LegumesPulses
200
g
Black Lentils
Dried
Liquids
7.5
ml
Lime Juice
For finishing chicken
Meat
4
piece
Chicken Breast
On the bone, skin removed, scored
NutsSeeds
5
ml
Red Chilli Powder
For first marinade
5
ml
Salt
For first marinade
5
ml
Chaat Masala
For sprinkling
OilsFats
100
ml
Vegetable Oil
For second marinade
Vegetables
25
g
Rocket
Baby leaves

Method

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