Pour water into a pot and bring it to a boil. Rinse the rice in a sieve under cold water. Salt the boiling water, add the rice, reduce the heat to low, and cook for 11–12 minutes.

Peel and finely chop the garlic. Peel the onion and slice it into thin strips. Remove the core from the peppers, rinse them, and slice them into strips.

Drain the peas.

Cut the chicken into thin strips.

Heat oil in a pan over medium-high heat. Add the chicken strips and sauté for 4–5 minutes, stirring constantly.

Add the garlic, onion, and peppers, and sauté for another 2 minutes. Season with salt, black pepper, tandoori paste, and sugar.

Pour in the coconut milk, rinse the can with a little water, and add it to the mixture. Bring to a boil and simmer on low heat for 5 minutes. Then add the peas and cook for another 3–4 minutes.

Serve the tandoori chicken on plates and accompany with rice.