- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
Finely chop the leaves from the parsley and mint. Pull out any tough stalks from the lamb's lettuce.
- 7.
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.
- Tip
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.