Spicy Grilled Chicken with Turmeric Rice and Red Pepper Tomato Sauce

1. In a large bowl, mix buttermilk, tandoori marinade, salt, and pepper.

2. Add the chicken, ensuring each piece is well coated. Cover and marinate for at least 30 minutes, preferably 2 hours (or overnight for maximum flavour).

3. Cover and marinate for at least 30 minutes, preferably 2 hours or overnight for maximum flavor.

4. Preheat a grill or grill pan over medium-high heat.

5. Remove the chicken from the marinade, allowing excess marinade to drip off.

   

6. Grill each piece for 5-7 minutes per side or until cooked through and slightly charred. Set aside.

Prepare the Turmeric Rice

1. In a medium saucepan, combine rice, water or broth, turmeric, and salt.

2. Bring to a boil, then reduce to low heat.

3. Cover and let simmer for 15-18 minutes until the rice is tender and fluffy. Set aside and keep warm.

Prepare the Sauce

1. In a blender or food processor, add the chopped red bell pepper, garlic cloves, tomato purée, and red chili flakes. Blend until smooth.

2. In a skillet, heat olive oil over medium heat. Pour in the blended sauce mixture. Season with salt and pepper to taste. Simmer for 7-10 minutes, stirring occasionally, until the sauce thickens and flavors meld.

3. Once the sauce is ready, quickly dip each grilled chicken piece in the sauce to coat, then transfer to a serving plate.

   

Serve

1. Serve the spicy grilled chicken over a bed of turmeric rice, with extra sauce on the side if desired.

   

2. Enjoy!