Dinner
Tandoori Spiced Chicken with Cardamom Pepper Rice & Tenderstem Broccoli
Recipe by Ninja Kitchen
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- 2 skinless chicken breasts
- 2 tsp olive oil
- 2 cloves of garlic, crushed
- 1 tbsp grated ginger
- 1 lemon, juiced and zested
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tbsp garam masala
- salt and pepper
- 250g basmati rice, rinsed
- 300ml chicken stock
- 3 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 red pepper, chopped
- 1 onion, chopped
- Lemon wedge to serve
- Mint yogurt to serve
- 250g tenderstem broccoli
Utensils
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Step 1
Whisk olive oil, garlic, ginger, lemon juice and zest, coriander, turmeric, paprika, garam masala and salt and pepper together. Place chicken breasts into marinade. Toss to coat. If possible, marinade for up to 24 hours.
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Step 2
Place the rice into the pot, along with stock, cardamom, cinnamon stick, bay leaves, red pepper, onion, salt and pepper. Place chicken breasts on reversible rack, making sure rack is in the higher position. Place rack inside pot over rice mixture.
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Step 3
Assemble the pressure lid, making sure the pressure release valve is in the seal position. Select PRESSURE and set to high (HI). Set time to 2 minutes, select START/STOP to begin
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Step 4
When pressure cooking is complete, quick release the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 5
Add broccoli to rack, placing it around the chicken. Brush broccoli with olive oil.
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Step 6
Close crisping lid. Select GRILL, set time to 10 minutes. Select START/STOP to begin.
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Step 7
Check after 7 minutes for desired crispiness. Cooking is complete when internal temperature of chicken reaches 75°C. Serve chicken, rice and tenderstem with an extra lemon wedge and mint yogurt on the side.
