For the Tandoori Chicken, wash the chicken fillet well and pat dry. Then cut into cubes. Peel the garlic cloves and press them through a garlic press.
In a bowl, mix the pressed garlic, paprika powder, cumin, coriander, cinnamon, chili powder, pepper and a pinch of salt. Add 250 ml of yogurt and mix well.
Add the cubes of chicken fillet and stir well. Cover the bowl with plastic wrap and place in the refrigerator to marinate for about 2 hours.
Halfway through the marinating time, give it a quick stir. Remove the cubes of chicken fillet from the marinade and place in a lightly greased pan to cook the meat.
In the meantime, cook the rice according to package directions. Preheat the plates and arrange the chicken tandoori with the rice on them.