Saturday, September 6, 2014

Grilled Tandoori-Style Chicken and Indian Rice

I made this tonight and it was a hit! I was nervous about cooking with turmeric, but it was delicious. 

Grilled Tandoori-Style Chicken
8-10 boneless, skinless chicken thighs (about 2 ½ pounds)
¾ cup plain greek yogurt
1 lemon, zested and then juiced
4 cloves garlic, minced
1 ½ tbsp minced onion
¼ cup olive oil
1 ½ tsp salt
¼ tsp ground pepper
1 tbsp paprika
2 tsp ground cumin
2 tsp ground ginger
1 tsp turmeric
Cilantro, for garnish (optional)

1. Rinse chicken thighs in cold water and pat dry. Trim off excess fat, if necessary, and place chicken in a large, heavy duty ziplock bag. 
2. Place all remaining ingredients (except for cilantro) in a blender or food processor. Process until smooth and then pour into the ziplock bag with the chicken. Toss to coat all chicken pieces. Place in the fridge and marinate from 8-24 hours. 
3. Pre-heat grill to medium-high heat. Lightly oil grill grates to avoid sticking. Place chicken on grill and close lid. Cook 4-6 minutes per side. 

Indian Rice
2 tsp olive oil
1 tsp minced onion
2 cups water
2 chicken bouillon cubes
1 tsp ground turmeric
½ tsp curry powder
1 cup jasmine rice

1. Heat medium-sized pot over medium heat. Sauté onion in olive oil. Add water and bouillon cubes until boiling. Use a spoon to break up bouillon cubes.
2. Add turmeric, curry powder, and rice and stir to combine. Reduce heat to low simmer, cover, and cook for 20 minutes or until all water is absorbed. Fluff with a fork.  

No comments:

Post a Comment