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Essential Basmati Rice1kg
1kgItem price
£2.20Price per unit
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Cooking the chicken under a hot grill means it chars and crisps around the edges, taking on a smoky flavour, a bit like it would in a traditional tandoori oven.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the grill to high and soak 8 wooden skewers in cold water, or use metal ones. Line a baking tray with foil. Cook the rice according to pack instructions. Put the marinade in a large bowl and combine with 50g of the yogurt. Add the chicken and mix until thoroughly coated.
Thread the chicken onto the skewers, put onto the tray and grill for 15 minutes, turning halfway through, or until the chicken is cooked, the juices run clear and there is no pink meat.
Meanwhile, make the salad by combining the tomatoes, onion, chilli, coriander, chaat masala and lemon juice. Season and serve alongside the chicken skewers with the rice and the remaining yogurt.
To mellow the taste of raw red onion, put the slices in a bowl and cover with cold water. Soak for 10 minutes before draining thoroughly and adding to the salad.
Typical values per serving when made using specific products in recipe
Energy | 1,808kJ/ 430kcals |
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Fat | 15g |
Saturated Fat | 4.9g |
Carbohydrates | 40g |
Sugars | 6.4g |
Fibre | 3.2g |
Protein | 32g |
Salt | 1.1g |
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