1. Set oven to 200ºC.
Place rice and 1 tsp turmeric in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Combine 3 tbsp yoghurt, 1/2 lemon juice, grated ginger, 1 tbsp oil, 1 tsp turmeric, 2 tsp paprika and 3 tsp garam masala in a oven dish.

3. Halve chicken pieces. Toss through marinade and season with salt and pepper. Bake in the oven for 20-25 minutes, or until cooked through.

4. Trim broccolini and beans, deseed and slice capsicum. Slice chilli and roughly chop almonds. Toss on a lined oven dish with 1 tsp garam masala (optional), 1 tbsp oil, salt and pepper. Roast for 10 minutes, or until tender.

5. Serve rice with tandoori chicken, roasted vegetables and a dollop of remaining yoghurt.

Tip!
Seasoning the vegetables with garam masala is optional if you prefer more spice.

basmati rice 300g

natural yoghurt 250g (1/2 tub)
lemon 1/2
ginger 40g
ground turmeric 1tsp
ground paprika 2tsp
garam masala
 3tsp + 1tsp

chicken thigh fillets 600g

broccolini 1 bunch
green beans 1/2 punnet
red capsicum 1
red chilli 1
raw almonds 50g (1/2 packet)

From your pantry: Oil, salt & pepper