Tandoori Style Chicken + Rice + Raita
Directions
- 1Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approx 2min). Let cool completely.
- 2Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
- 3Cut deep slashes in 3-4 places on the leg/thigh pieces. Coat the chicken in the marinade, cover and chill for at least an hour.
- 4Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking. Turn the chicken so it is brown (even a little bit charred) on all sides
- 5Move chicken to the cool side of the grill. Cover and cook for at least 20 minutes, depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
- 6Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.
- 7Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 8 to 10 minutes.
- 8When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.
- 9In a pan large enough to hold the rice, heat the oil over medium heat. Add the mustard and cumin seeds and the chili flakes. Cook until the mustard seeds start popping, then add the chopped onion. Cook until the onions begin to brown, about 5-7 minutes.
- 10Add the garlic and cook another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.
- 11Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can.
- 12Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne
- 1 tablespoon garam masala
- 1 tablespoon sweet paprika
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 teaspoon salt
- 4 whole chicken leg quarters
- 2 cups long-grain basmati rice
- 8 cups water
- 2 teaspoons salt
- 2 cloves
- 2 green cardamom pods
- 1 2-inch piece cinnamon
- 3 tablespoons vegetable oil
- 0.5 teaspoon dark mustard seeds
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon chili flakes
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 0.25 teaspoon turmeric
- 1 large cucumber, peeled, cut in half lengthwise and seeded, then grated
- 2 cups plain yogurt
- 10 large mint leaves, thinly sliced
- 0.5 teaspoon ground cumin
- 1 pinch cayenne
- 1 pinch paprika
- 1 pinch salt and pepper
Equipment
small panwhiskgrillsievelarge potcolanderpan
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