Tandoori chicken and pilaf rice, with a yoghurt dipping sauce

Tonight's dinner was a hit with the family. This classic Indian dinner is one of my favourite dishes, full of flavour yet so easy to make.

INGREDIENTS:
1kg chicken tenderloins
1 cup of natural yoghurt
3 tablespoons of tandoori paste
1 tsp minced garlic
a squeeze of lemon (optional)
1 large brown onion, diced
1 tbsp olive oil
2 cups of jasmine rice (or medium grain rice)
2 tbsp powdered chicken stock
2.5 cups of water
2 bay leaves

bok choy, chopped
green beans

Dipping sauce:
1 cup of natural yoghurt
1/3 cup of water
2 tbsp fresh mint, finely chopped
salt and pepper
1/2 tsp paprika

METHOD:

Stir the tandoori paste into the yoghurt. Add the garlic and lemon.
Score each side of the tenderloin with a knife.
Dip each tenderloin into the mixture and place into a dish.  Refrigerate for 1.5 hours.

Pan fry for a couple of minutes on each side, before placing on a deep baking tray and into a 180 degree oven.  Cook for around 15 mins or until chicken is cooked through.

To make the rice, put chopped onion into a pan with the olive oil and sautee until the onions are clear.  Remove from the heat and add washed rice and chicken stock powder. Stir.
Add the water and bay leaves, stir and reduce heat.  Simmer covered for around 25 minutes.

Mix together all dipping sauce ingredients.

Serve alongside chicken and rice, with steamed Asian greens.