Tandoori Hasselback Chicken with Turmeric Rice Recipe

Start and prepare the veggies

1. Fill and boil your kettle.
2. Preheat your grill to its highest setting.
3. Trim the green beans and chop into thirds.
4. Peel and grate the garlic (or use a garlic press).
5. Roughly chop the coriander (stalks and all).
6. Halve the chilli lengthways, deseed then finely chop.

Cook the rice

1. Fill a large saucepan with boiling water from the kettle. Bring back to the boil with a 0.25 tsp of salt and half the turmeric.
2. When boiling, add the rice and cook until tender, 10 to 12 minutes. Drain in a sieve.

Prepare and cook the chicken

1. Pop the chicken breasts onto your chopping board and cut into the flesh widthways at 1cm intervals. Be careful not to cut all the way through!
2. In a bowl, mix the tandoori spice mix, the remaining turmeric and half of the natural yoghurt.
3. Add the chicken and season with salt. Use your hands to coat the chicken.
4. Transfer to a piece of foil and pop onto a baking tray or a grill pan. Be sure to wash your hands after handling raw meat.
5. Pop the chicken under the grill and cook until scorched, 5 minutes.
6. Turn and repeat on the other side, another 5 minutes.
7. Lower the heat and cook until the chicken is cooked through, another 2 minutes on each side. Check that the chicken is cooked i.e. there is no longer pink in the middle.

Finish cooking the rice

1. While the chicken cooks, heat a splash of oil in a frying pan over medium heat.
2. When hot, add the green beans and stir fry until softened, 4 to 5 minutes.
3. Add the garlic, cook for a minute more and then stir in the cooked, drained rice.
4. Season to taste with salt. Mix in half the coriander and chilli.

Serve

1. Mix the rest of the coriander and chilli through the remaining yoghurt.
2. Share the rice between your plates and serve the tandoori chicken alongside.
3. Finish with a drizzle of the yoghurt and enjoy.