Tandoori chicken with turmeric rice

My fiancé and I were hanging out at our friends pool when we walked by a party grilling tandoori chicken. It smelled so good and we instantly had a craving for it. Later that week, I tried a recipe to make some at home. The recipe is from Epicurious. It was very good and pretty easy. Reid loved the spiciness of it (I added a lot of cayenne to the yogurt sauce).
Tandoori chicken is traditionally cooked in a clay oven, a tandoor. In this version the chicken is broiled.

Tandoori chicken
For spice paste:
1 large garlic clove
1 1/2 tsp coarse salt
1 small fresh red or green chile
1/3 cup low fat plain yogurt
1 tbs fresh lemon juice
2 tsp fresh grated ginger
1 1/2 tsp ground coriander
3/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp nutmeg
1/8 tsp ground clove

4 skinless boneless chicken breasts
1 small red onion, thinly sliced
2 tsp vegetable oil

For yogurt sauce
1/2 cup low fat yogurt
1 tsp fresh yogurt
Pinch cayenne

Combine spice paste ingredients in a food processor.
Make 3 diagonal cuts about 1/4 in deep in each chicken breast and rub spice paste into cuts and all over chicken.
Marinate chicken, covered, 30 minutes. Soak 1/2 red onion in ice cold water.

Preheat broiler. Brush chicken with 1 tsp oil and broil about 10 minutes. Flip chicken and brush with oil. Broil another 10 mins.

Make yogurt sauce by combining 1 tbs of minced red onion and yogurt and cayenne.

Drain soaked red onion and pat dry in paper towels. Top chicken with onion slices and yogurt sauce.

Turmeric rice
I have a rice cooker so I just combined these ingredients in a rice cooker. If you don't have one you could make it on the stove.
2 c basmati rice
4 c water
4 tbs butter
1 tsp salt
1 tbs ground turmeric
Once the rice is down, stir in 1/2 c frozen green peas.


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