Brilliant Baked Bandari Chicken
Clock Image
Prep: 15 mins
Cook: 30 mins
Bandari is the Iranian word for 'from the port'. Rachel's Brilliant Baked Bandari Chicken was inspired by the herbs and spices traded in the ports. You'll have a mini spice bazaar in your kitchen tonight.
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637 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • Sea salt
  • 1½ tbsp olive oil
  • 2 tbsp cold water
  • 100ml hot water
  • Freshly ground pepper
You'll need
  • Large dish or bowl
  • Baking tray
  • Pan with a lid
  • Measuring jug
Step by step this way
  • 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.

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