We're diving flavour-first into the culinary playbook of the Indian subcontinent for this weeknight tandoori chicken. Basted and baked, it gets placed on a bed of buttery golden rice and dolloped with the yoghurty-tang of a carrot raita. Mint and lemon to finish and that's dinner.
Preheat oven to 200°C fan-forced. Place chicken, tandoori paste, 1⁄2 the yoghurt and a pinch salt and pepper in a bowl and toss to combine. Finely grate ginger. Peel and crush garlic.
Place chicken on a lined baking tray and bake for 20–25 minutes or until caramelised and cooked through. While chicken is cooking, continue with step 3.
Melt butter in a saucepan over low heat. Add ginger, garlic and turmeric and cook for 30 seconds or until fragrant. Add rice, stir to combine and cover with 310ml (1¼ cups) cold water. Bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. While rice is cooking, continue with step 4.
Peel and grate carrot on the coarse side of a box grater. Grate cucumber. Pick mint leaves from their stems and finely chop half (reserving the rest to serve).
Combine carrot, cucumber, chopped mint and remaining yoghurt in a small bowl. Season with ¼ teaspoon salt and pepper and mix well to combine.
Cut lemon into wedges. Slice chicken. Divide rice between bowls and top with chicken. Serve with carrot raita, lemon and reserved mint leaves.