Tandoori Chicken and Rice Bake

Ingredients

• Rice

  Brown, Instant - Safeway

  2 cup dry or 400g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  300g

• Chicken stock

  Soup, home-prepared

  100g

• Salt

  Table

  2 tsp or 12g

• Garlic

  Raw

  100g

• Chilli Dip

  Marks & Spencer

  50g

• Cream

  Light, Fresh - Lehigh Valley Dairy Farms

  100g

• Whole milk

  3.25% milkfat, with added vitamin D

  100g

• Onions

  Sweet, raw

  1 onion or 331g

• Butter

  Unsalted

  100g

Directions

1. Preheat your oven to 200 C.
2. Begin by marinating the chicken in tandoori masala. Set aside.
3. Take a large casserole dish and add in the chicken stock, salt, garlic paste, green chilli, cream and milk. Mix together until everything is well combined.
4. Add in the Tilda Pure basmati rice and mix again.
5. To the top, layer on enough fried onions to cover the dish.
6. Carefully add the chicken breasts to the top.
7. Bake in the oven for 1 hour.
8. Remove from the oven and leave to rest for 5-10mins before eating.
9. (source: https://www.tilda.com/en-au/recipes/tandoori-chicken-and-rice-bake/)

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