Tandoori Style Chicken + Rice + Raita

31 mins
Serves 1
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Directions

  1. 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.
  2. 2Heat 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.
  3. 3Heat 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.
  4. 4Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
  5. 5Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
  6. 6Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
  7. 7Cut 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.
  8. 8Cut 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.
  9. 9Cut 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.
  10. 10Put 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
  11. 11Put 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
  12. 12Put 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
  13. 13Move 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.
  14. 14Move 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.
  15. 15Move 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.
  16. 16Place 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.
  17. 17Place 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.
  18. 18Place 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.
  19. 19Bring 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.
  20. 20Bring 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.
  21. 21Bring 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.
  22. 22When 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.
  23. 23When 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.
  24. 24When 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.
  25. 25In 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.
  26. 26In 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.
  27. 27In 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.
  28. 28Add 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.
  29. 29Add 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.
  30. 30Add 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.
  31. 31Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can.
  32. 32Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can.
  33. 33Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can.
  34. 34Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.
  35. 35Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.
  36. 36Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons vegetable oil
  • 3 tablespoons vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon cayenne
  • 1 teaspoon cayenne
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon sweet paprika
  • 1 tablespoon sweet paprika
  • 1 tablespoon sweet paprika
  • 1 cup plain yogurt
  • 1 cup plain yogurt
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 4 whole chicken leg quarters
  • 4 whole chicken leg quarters
  • 4 whole chicken leg quarters
  • 2 cups long-grain basmati rice
  • 2 cups long-grain basmati rice
  • 2 cups long-grain basmati rice
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 cloves
  • 2 cloves
  • 2 cloves
  • 2 green cardamom pods
  • 2 green cardamom pods
  • 2 green cardamom pods
  • 1 2-inch piece cinnamon
  • 1 2-inch piece cinnamon
  • 1 2-inch piece cinnamon
  • 3 tablespoons vegetable oil
  • 3 tablespoons vegetable oil
  • 3 tablespoons vegetable oil
  • 0.5 teaspoon dark mustard seeds
  • 0.5 teaspoon dark mustard seeds
  • 0.5 teaspoon dark mustard seeds
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon cumin seeds
  • 0.25 teaspoon chili flakes
  • 0.25 teaspoon chili flakes
  • 0.25 teaspoon chili flakes
  • 1 medium onion, chopped
  • 1 medium onion, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 0.25 teaspoon turmeric
  • 0.25 teaspoon turmeric
  • 0.25 teaspoon turmeric
  • 1 large cucumber, peeled, cut in half lengthwise and seeded, then grated
  • 1 large cucumber, peeled, cut in half lengthwise and seeded, then grated
  • 1 large cucumber, peeled, cut in half lengthwise and seeded, then grated
  • 2 cups plain yogurt
  • 2 cups plain yogurt
  • 2 cups plain yogurt
  • 10 large mint leaves, thinly sliced
  • 10 large mint leaves, thinly sliced
  • 10 large mint leaves, thinly sliced
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 1 pinch cayenne
  • 1 pinch cayenne
  • 1 pinch cayenne
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper

Equipment

small panwhiskgrillsievelarge potcolanderpan
Tandoori Style Chicken + Rice + Raita | Clip Recipe