Tandoori Chicken With Mushroom Rice

• 100 g tandoori paste
• 4 tbsp lime juice
• 6 tbsp olive oil
• 1.5 kg chicken thighs and drumsticks
• 800 ml vegetable stock
• 200 g spring onions, trimmed and sliced, plus extra to garnish
• 350 g button mushrooms, sliced
• 1 None garlic clove, chopped
• 2 tsp curry powder, plus extra for sprinkling
• 200 g basmati rice
• 300 g plain yogurt
• None None fresh parsley, to garnish (optional)

1. Mix the tandoori paste, lime juice and 2 tbsp of the oil in a large bowl. Add the chicken thighs and drumsticks and mix well to coat in the marinade. Cover and refrigerate for 4 hours (or preferably overnight).
2. Heat 2 tbsp of the oil in a large skillet on medium heat. Add the chicken and cook until browned on both sides. Add 1 2/3 cups of the stock. Reduce heat to low; cover and simmer for 20 mins. Uncover and cook 15-20 mins longer or until the chicken is cooked through. Add a little water if necessary.
3. For the mushroom rice, heat the remaining 2 tbsp oil in a saucepan. Add the green onions, mushrooms and garlic and cook for 2 mins. Add the curry powder and cook for 1 min or until fragrant. Add the rice, stirring to coat in the oil and spices. Add the remaining 1 1/3 cups stock. Bring to a boil. Reduce heat to low; cover and simmer for 10-15 mins or until the rice is tender and the liquid is absorbed.
4. Sprinkle the yogurt with a little curry powder and serve alongside the rice and chicken. Garnish with the extra green onion slices and the fresh parsley leaves (if using).

tandoori paste, lime juice, olive oil, chicken, vegetable stock, spring onions, button mushrooms, garlic, curry powder, basmati rice, plain yogurt, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/19855 (may not work)