Tandoori Chicken Bowl (Spiced Grilled Chicken with Rice and Cucumber)

• 200 g Yogurt
• 2 tbsp Tandoori masala
• 2 cloves Garlic
• 15 g Ginger root
• 1 ½ tsp Fine sea salt
• 450 g Chicken thighs, boneless, skinless
• 160 g Basmati rice
• 1 tbsp Ghee
• 1 medium Cucumber
• 1 piece Lime
• 15 g Fresh coriander

1. In a mixing bowl, stir together the yogurt, tandoori masala, garlic, ginger and 1 tsp of the fine sea salt. Add the chicken thighs and turn to coat well. Cover and marinate in the fridge for at least 45 minutes.
2. Rinse the basmati rice until the water runs mostly clear, then drain. Bring a large pot of water to the boil, salt it with the remaining 0.5 tsp fine sea salt, and cook the rice for 10 to 12 minutes until tender but still separate. Drain well, return to the pot, and stir through the ghee; cover and leave to steam for 5 minutes.
3. Heat the grill to medium-high. Lift the chicken from the marinade, letting excess drip back into the bowl, then grill for 5 to 7 minutes per side until lightly charred and cooked through. Rest for 3 minutes, then slice.
4. Halve the cucumber lengthways and slice into half-moons. Cut the lime into wedges and roughly chop the fresh coriander. Fluff the rice, then divide between two bowls and top with the chicken and cucumber.
5. Finish with a generous squeeze of lime and scatter over the coriander. Serve straight away while the chicken is warm and the rice is fluffy.

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