Tandoori Chicken With Pilau Rice

I go further and say that there is a great need in the contemporary world for more Christian anger. We human beings compromise with sin in a way in which God never does. In the face of blatant evil we should be indignant not tolerant, angry, not apathetic. If God hates sin, His people should hate sin too. If evil arouses His anger, it should arouse ours too. What other reaction can wickedness be expected to provoke in those who love God?

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Greek	Food, Fresh	4	Servings

INGREDIENTS

900	g	Skinless, boneless chicken
		breasts and 4 thigh
		fillets
3	T	Lemon juice
1	t	Salt
1	t	Cayenne pepper
1 1/2	t	Cumin seeds
4	t	Fennel seeds
1 1/2	t	Coriander seeds
3		Garlic cloves, crushed
15	g	Fresh ginger, finely grated
1	T	Sweet paprika
1/2	t	Turmeric powder
75	g	Greek-style natural yoghurt
1	T	Sunflower oil for basting
1	T	Sunflower oil
3		Cloves
3		Green cardamom pods
5		Cm cinnamon stick
1		Bay leaf
350	g	Basmati rice
1/2	t	Salt
600		Boiling water
6		Tomatoes, chopped into small
		dice
1		Red onion, finely chopped
1		Clove garlic, finely chopped
1		Medium-hot red chilli
		seeded and
		Finely chopped
2	T	Lime juice
3	T	Chopped fresh coriander

INSTRUCTIONS

4
For the Tandoori Chicken: Toss the chicken pieces in a bowl with the
lemon juice, salt and cayenne pepper and leave for 30 minutes. Grind
the cumin, coriander and fennel seeds to a fine powder in a spice
grinder.  2 Blend in a liquidiser with the other ingredients to a
smooth paste.  Stir this mixture into the chicken and leave to marinate
for another  2-4 hours.  3 Heat the oven to 240c/475f/Gas 9. Lift the
chicken out of the  marinade and put onto a rack over a foil-lined
roasting tin. Drizzle  with oil and bake for 20 minutes until cooked
through.  4 For the Rice: Heat the oil in a large pan. Add the whole
spices and  cook gently for a minute until they begin to smell
aromatic.  5 Stir in the bay leaf, rice, salt and water, bring to the
boil,  cover and cook over a low heat for 10 minutes.  6 Remove the
rice from the heat and leave for another five minutes.  Mix together
all the ingredients for the chutney and season to taste  with salt.
Serve the tandoori chicken with the rice and chutney.  Converted by
MC_Buster.  Recipe by: Fresh Food  Converted by MM_Buster v2.0l.

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 123 Calories From Fat: 56 Total Fat: 6.3g Cholesterol: 0mg Sodium: 1730mg Potassium: 574.3mg Carbohydrates: 12.9g Fiber: 4.4g Sugar: 3.9g Protein: 6.9g