For the tandoori chicken skewers:
– Cut the chicken breasts into large cubes.
– Set aside.
– Squeeze the garlic clove, zest half a lime.
– Pour 1.5 tablespoons of Emile Noël organic tandoori mustard, a plain yogurt, the tandoori spice mixture, lime zest, garlic clove, and 1.5 tablespoons of Emile Noël organic extra virgin olive oil into a bowl.
– Season with pepper and salt.
– Add the chicken cubes to the marinade and mix.
– Cover with film and marinate for 3 hours.
– Assemble the skewers.
– Bake them for about 10 to 15 minutes in a preheated oven at 250°C or 10
minutes on the barbecue, turning them regularly.

For the creamy tandoori mustard sauce:
– Into a bowl, pour ½ tablespoons of Emile Noël tandoori mustard, a yogurt and 2 teaspoons of Emile Noël organic extra virgin olive oil.
– Add two pinches of fleur de sel and black pepper.

For the accompaniment:
– Rinse the rice under water. Pour it into a large pan of cold salted water and start cooking.
– Cook for 10 to 12 minutes and drain.
– Coarsely chop the cashews.
– Cut the peppers into small slices and a lime into quarters.
– Add the rice to each bowl and sprinkle it with cashew nuts, peppers, a wedge of
lime and a few coriander leaves.
– Season with a splash of Emile Noël organic extra virgin olive oil.
– Season with pepper and salt.

Tip
You can accompany this dish with delicious plain or cheese-filled Indian naans.