Tandori Chicken with Basmati Rice
Feeling a little exotic? Perhaps in the mood for a little Slumdog Millionaire? Oh yes, let's American-ize some Indian food and try our hand at something ethnic.
Now now, I know ethnic food can be scary. However, I often crave variety, so this is a great way to explore new spices in a safe setting.
Disclaimer: this is nowhere near as exciting as real Indian food. However, my cheap imitation is still flavorful and inexpensive. Plus, other than marinating the chicken breast overnight, it is very fast preparation.
Trust yourself, this will be delicious. Let's begin.
Make the tandoori spice. In the bowl of a small mortar, add one cube of sugar to a pinch of saffron threads and grind until very fine with pestle. Set aside.
In a small bowl combine paprika, coriander, cumin, sea salt. pepper, cinnamon, sugar, saffron and cayenne. Reserve 1/8 cup and store remainder in an airtight container.
**Note: you can buy packets of pre-mixed tandoori spice at Indian grocery store or occasionally in your local supermarket's international aisle. If you don't have the basic spices at home, it might be worth a shot so you can try this recipe.
In a medium bowl combine yogurt, oil and vinegar. Add 1/8 cup of your spice mix and stir thoroughly. Add chicken thighs and toss until covered. Marinate covered overnight.
When you are ready to prepare you meal, start with the basmati rice. Measure spices for rice into a small bowl. Set aside.
In a small nonstick skillet, saute onions in olive oil until golden brown.
In a medium saucepan heat spices, chicken broth and coconut milk over high heat until boiling. Add cashews, raisins and rice. Reduce heat and simmer for 20 minutes (or according to package instructions).
**Note: if you have a rice cooker you can simply throw everything together and you will end up with something tasty without much effort. Definitely win-win.
While rice cooks, heat up the grill. Once hot, sear chicken breasts. Cook for 5-6 minutes per side or until internal temperature reaches 165F.
Remove rice from heat and fluff rice.
Serve with grilled tandoori chicken and naan.
Now now, I know ethnic food can be scary. However, I often crave variety, so this is a great way to explore new spices in a safe setting.
Disclaimer: this is nowhere near as exciting as real Indian food. However, my cheap imitation is still flavorful and inexpensive. Plus, other than marinating the chicken breast overnight, it is very fast preparation.
Trust yourself, this will be delicious. Let's begin.
Make the tandoori spice. In the bowl of a small mortar, add one cube of sugar to a pinch of saffron threads and grind until very fine with pestle. Set aside.
In a small bowl combine paprika, coriander, cumin, sea salt. pepper, cinnamon, sugar, saffron and cayenne. Reserve 1/8 cup and store remainder in an airtight container.
**Note: you can buy packets of pre-mixed tandoori spice at Indian grocery store or occasionally in your local supermarket's international aisle. If you don't have the basic spices at home, it might be worth a shot so you can try this recipe.
In a medium bowl combine yogurt, oil and vinegar. Add 1/8 cup of your spice mix and stir thoroughly. Add chicken thighs and toss until covered. Marinate covered overnight.
When you are ready to prepare you meal, start with the basmati rice. Measure spices for rice into a small bowl. Set aside.
In a small nonstick skillet, saute onions in olive oil until golden brown.
In a medium saucepan heat spices, chicken broth and coconut milk over high heat until boiling. Add cashews, raisins and rice. Reduce heat and simmer for 20 minutes (or according to package instructions).
**Note: if you have a rice cooker you can simply throw everything together and you will end up with something tasty without much effort. Definitely win-win.
While rice cooks, heat up the grill. Once hot, sear chicken breasts. Cook for 5-6 minutes per side or until internal temperature reaches 165F.
Remove rice from heat and fluff rice.
Serve with grilled tandoori chicken and naan.
Tandoori Spices
Ingredients
- 6 tablespoons paprika
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons coarse sea salt
- 1 tablespoon ground pepper
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 teaspoon saffron
- 1/2 teaspoon cayenne
Instructions
- In the bowl of a small mortar, use a pestle to grind saffron threads with one sugar cube until smooth and well mixed.
- Add all ingredients to a small bowl and combine until well mixed. Store in an airtight container for up to a month.
Tandoori Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup plain yogurt
- 1/2 cup olive oil
- 1/2 cup white vinegar
- 1/8 cup Tandoori spices
Instructions
- In a small bowl combine all oil, vinegar, yogurt and spice blend. Mix well. Add chicken and toss until all pieces are completely coated.
- Cover and refrigerate overnight.
- Heat grill and gently grill chicken 5-6 minutes per side, until internal temperature reaches 165 F. Serve
Basmati Rice with Cashews and Raisins
Adapted from AllRecipes.comIngredients
- 1/2 yellow onion, diced
- 1 1/2 cups basmati rice
- 1 can coconut milk
- 2 cups chicken stock
- 1 teaspoon madras curry
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 bay leaf
- 1/2 cup raisins
- 1 cup cashew halves
- Siracha to taste
Instructions
- In a small skillet, saute onions in olive oil until golden brown.
- In a medium saucepan, combine all ingredients. Bring to a boil then reduce heat and simmer, covered for 20-25 minutes or according to package directions.
- Fluff with a fork and serve.
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