Tandoori Chicken with Mushroom Pilau
- Cook
- 30 min
- Yield
- 2 servings
- Level
- medium
- Cuisine
- Indian
Pan-seared tandoori chicken with aromatic mushroom pilau, finished with fresh coriander and toasted almonds. Chicken is marinated in yoghurt and curry paste, then cooked on a hot griddle for caramelized edges. The pilau combines basmati rice with sautéed onions, ginger, garlic, and mushrooms in mild curry spices.
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Method
7 steps- 1
Mix yoghurt and curry paste together, then stir through sliced chicken and marinate for a few minutes.
- 2
Heat oil in a large frying pan and add onions, garlic, ginger, and curry powder, frying gently.
- 3
Add mushrooms and cook, then reduce heat.
- 4
Meanwhile, heat a griddle pan until hot and place chicken pieces in it, cooking on each side to develop sear marks.
- 5
Cook the rice according to package directions.
- 6
When chicken is cooked, stir it into the mushroom mixture with the coriander.
- 7
Serve topped with toasted almonds and a dollop of yoghurt if desired.
Tips
Marinate chicken for at least a few minutes so flavors penetrate before cooking.
Use a hot griddle pan to develop caramelized sear marks on the chicken.
Reduce heat after adding mushrooms to prevent overcooking.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Rice and chicken can be stored separately.
Marinate chicken up to 2 hours before cooking. Prepare vegetable mise en place up to 4 hours ahead.
Serve immediately while chicken retains warmth and sear marks are visible. Optional yoghurt dollop adds cooling element.
Common Mistakes
Don't skip the marinating step to avoid bland, dry chicken.
Don't overcrowd the griddle pan to avoid steaming instead of searing.
Don't cook mushrooms too long to avoid becoming mushy.