Tandoori Hasselback Chicken

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Juicy tandoori hasselback chicken served with a flavorful turmeric rice and yogurt dressing – delicious!

Prep Time5

Cook Time15

Course: Dinner

Cuisine: American

Keyword: chicken, rice, tandoori

Servings:

Calories: 622kcal

Author: Tonje

Cost: cheap

Finely chop the cilantro, chili and garlic. Trim the green beans, and chop them into thirds.
Boil the rice in a pot with water, along with half the turmeric. This will create a flavorful rice.
Cut into the flesh of the chicken widthways. Try to make deep cuts, without cutting all the way through.
Combine the tandoori spice mix, turmeric and half of the yogurt in a small bowl. Add the chicken to the bowl, and use your hands to coat the chicken in the yogurt marinade. Transfer the marinated chicken to a baking tray or sheet pan.
Cook the chicken under the grill or in the oven on its highest setting until the chicken is scorched, around 5 minutes. Then flip the fillets, and repeat on the other side. Lower the heat and cook until the chicken has cooked through. The meat should no longer be pink in the middle before you remove it from the oven.
While the chicken cooks, heat some oil in a frying pan on medium heat. Stir fry the green beans for 4-5 minutes, then add garlic and sautee for another minute. Stir in the cooked rice, and season to taste with salt. Mix in half of the cilantro and chili.
Combine the rest of the cilantro and chili with the remainin yogurt. Serve the cooked chicken, rice and yogurt sauce up on plates, and enjoy!

Make sure that the chicken is cooked through. You can use a meat thermometer, or simply slice into the chicken to check that it’s no longer pink in the middle.
You can use any tandoori spice mix, curry powder or masala that you like and have available.