1 For the Tandoori Chicken: Toss the chicken pieces in a bowl with the lemon juice, salt and cayenne pepper and leave for 30 minutes. Grind the cumin, coriander and fennel seeds to a fine powder in a spice grinder. 2 Blend in a liquidiser with the other ingredients to a smooth paste. Stir this mixture into the chicken and leave to marinate for another 2-4 hours. 3 Heat the oven to 240c/475f/Gas 9. Lift the chicken out of the marinade and put onto a rack over a foil-lined roasting tin. Drizzle with oil and bake for 20 minutes until cooked through. 4 For the Rice: Heat the oil in a large pan. Add the whole spices and cook gently for a minute until they begin to smell aromatic. 5 Stir in the bay leaf, rice, salt and water, bring to the boil, cover and cook over a low heat for 10 minutes. 6 Remove the rice from the heat and leave for another five minutes. Mix together all the ingredients for the chutney and season to taste with salt. Serve the tandoori chicken with the rice and chutney. Recipe by: Fresh Food
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|Serving Size: 1 Serving (497g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 99 (15%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 130.5mg||40 %|
|Sodium 177.6mg||6 %|
|Potassium 1134.3mg||30 %|
|Total Carbohydrate 83.3g||25 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 74.8g|
|Protein 61.4g||88 %|
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Calories per serving: 675
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