|Packet of Nabil Chicken Tandoori|
|2 cup basmati rice|
|¼ cup minced onion|
|¼ cup minced ginger|
|1 tsp minced garlic|
|1 cup yogurt|
|¼ cup tomato paste|
|1 tsp cumin seeds|
|1 tsp dried coriander seeds|
|1 tsp fenugreek seeds|
|1 tsp turmeric|
|1 tbsp dried pepper flakes|
|¼ cup vegetable oil|
|½ bunch fresh coriander|
|Red food coloring|
|Yellow food coloring|
|Salt and pepper to taste|
Remove Nabil Chicken Tandoori from freezer 2 hours before cooking to defrost.
Over medium heat, add half of the oil and sauté onions, garlic and ginger. Then add cumin, coriander and fenugreek seeds as well as turmeric and pepper flakes and cook for 6 minutes.
Add Nabil Chicken Tandoori to spices and cook for 10 minutes. Then add the tomato paste and yogurt and leave the mixture for 15 minutes until cooked.
Then add half of the chopped coriander.
To prepare the rice: Soak basmati rice in cold water for an hour and wash. In a pot, add rice to 4 cups of water and the other half of the oil, leave until it boils and then add salt to the rice. Cook with the lid on for 30 minutes and then uncover the lid and add lines of red and yellow food coloring with spaces in between. Leave for 5 minutes
Pour the rice onto a large tray to mix.
In the bottom of each bowl, add a piece of chicken and sauce, then cover with rice.