- A thumb of turmeric
- A thumb of ginger
- 1 tsp garam masala
- 1 tsp ground cinnamon
- A pot of yogurt
- A pack of chicken breast mini fillets
- 1 onion
- A bag of white basmati rice
- A tin of chopped tomatoes
- A handful of flat leaf parsley
- A handful of mint
- 2 large handfuls of lamb's lettuce
- Sea salt
- 1½ tbsp olive oil
- 2 tbsp cold water
- 100ml hot water
- Freshly ground pepper
- Large dish or bowl
- Baking tray
- Pan with a lid
- Measuring jug
Peel and finely grate the turmeric and ginger. Pop in a large dish or bowl. Add 1 tsp garam masala, 1 tsp ground cinnamon and the yogurt with a pinch of salt. Stir together.
Add the chicken to the spiced yogurt marinade. Turn to coat it. Put to one side to marinate for 10 mins. Heat your oven to 180°C/Fan 160°C/Gas 4. Fill the kettle and boil it.
Grease a baking tray with ½ tbsp olive oil. Lift the chicken out of the marinade. Shake off any excess yogurt. Pop on the tray. Bake for 20-25 mins till it's cooked through.
Peel and finely chop the onion. Add to a small pan with 2 tbsp cold water. Gently cook over a low heat for 5 mins till soft but not coloured. Add the rice, tin of chopped tomatoes and 100ml hot water from the kettle.
Cover. Bring to the boil. Turn the heat down. Simmer for 10 mins till all the liquid has been absorbed. Fluff up with a fork.
Finely chop the leaves from the parsley and mint. Pull out any tough stalks from the lamb's lettuce.
Pop the lamb's lettuce in a bowl. Add 1 tbsp olive oil and some salt and pepper. Toss to mix. Serve the baked chicken bandari with the rice and lamb's lettuce, scatter with the herbs.
My mate, marinate
The longer your chicken marinates, the better. If you have a little time on your hands why not whip the marinade up the night before. Follow the recipe up to step 2 (minus turning the oven on and boiling the kettle of course) then cover the dish with cling film and pop in the fridge till tomorrow night.