Ingredients
• 1/3 cup Pataks tandoori paste
• 1/2 cup plain Greek-style yoghurt
• 650g chicken thigh fillets, trimmed
• 450g packet 2 1/2 minute basmati rice
• 1 Lebanese cucumber, diced
• 1/4 cup fresh coriander leaves
Method
1. Combine tandoori paste and 2 tablespoons yoghurt together in a bowl. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours to marinate, if time permits.
2. Heat a barbecue plate or chargrill on medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes.
3. Meanwhile, cook rice following packet directions. Transfer to a bowl. Add cucumber and coriander to bowl. Stir to combine. Season with salt and pepper.
4. Serve chicken with rice salad and remaining yoghurt.
